Spicy Shrimp Broth

Ready in 2h 30 min

Prep: 20 min

Cook: 2h 10 min

Yield: 6 servings

Ingredients

1 pound of peeled and deveined, shells reserved jumbo shrimp
8 cups of seafood stock
2 tablespoons of extra-virgin olive oil
1 small of diced white onion
1 carrot, cut into quarter-inch-thick rounds
2 stalks of diced celery
1 green diced bell pepper
1 seeded and diced tomato
4 dried roughly chopped chiles de arbol,
2 tablespoons of tomato paste
1 tablespoon of Mexican dried shrimp powder, optional
Lime wedges, for serving, optional

Directions

First bring the reserved shrimp shells and seafood stock to a boil in a large pot. Then reduce the heat to medium low and simmer, uncovered, for twenty minutes, stirring and skimming the surface occasionally. After that strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Then return the broth to the pot and keep warm.

In the meantime, heat the olive oil in a heavy skillet over medium-high heat. Then add the onion and cook until translucent, for about five minutes. After that add the carrot, celery and bell pepper and cook until softened, for about seven minutes. Then stir in the tomato and chiles de arbol and cook for five more minutes. After that stir in the tomato paste and dried shrimp powder and cook for three minutes.

Then add the cooked vegetables to the broth and cook over medium-low heat, covered, for one hour and 30 minutes. After that add the shrimp, then turn off the heat and let it stand for three minutes, or until the shrimp are cooked through. In the end serve with lime wedges.