| Sopa de Camaron ~ Shrimp Soup with tomato and chile 3 dried chiles (You can use dried guajillo (wah-hee-yo), New Mexico, or pasilla chile pods) 1 large onion 2 cloves garlic 4 tbsp oil 1 pound tomatoes, seeded, chopped 1 1/2 pounds shrimp 6 cups white fish stock 1 bay leaf 1/2 tsp oregano, crushed (leaf type) 1. Remove stems & seeds from the chiles, in 1 cup of water bring water and chiles to a boil, reduce to simmer and cook for 10 minutes. 2. In a blender, puree chile, garlic and onions. 3. In a skillet heat 2 tablespoons oil over moderate heat (not smoking), cook puree stirring for 3 minutes, add tomatoes continue to cook for 3 more minutes or until thickened. 4. In another skillet add the remaining 2 tablespoons oil, sauté shrimp until they just turn pink. Allow shrimp to cool, peel shrimp reserving shells. 5. In a saucepan, add shrimp shells, fish stock, bay leaf, oregano, salt and pepper to taste. Bring to a boil, cover, reduce to simmer for 15 minutes. Strain soup into another saucepan, add tomato mixture and simmer for 10 minutes. Add the shrimp and simmer for another 2-3 minutes. Serves 6 |
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