You probably know one or two people who can do everything and do it well, or even brilliantly like virtuoso violinist Alberto Villalobos, the gorgeous middle child, of the Villalobos Brothers. I write often about them, not only because they are immensely talented, engaging, and extremely handsome, but because they are sweet, thoughtful, and loving to me. They generously bring their instruments to celebrate my birthday and Mother’s Day and for our frequent Sunday meals together and we sing and dance all afternoon.
Besides being a composer, a visual artist who makes colorful masks, a master craftsman (he made his brother Ernesto’s violin), I have just discovered that Alberto is a great cook. The shrimp soup that he served at his birthday party was splendid. It was spicy and smoky from the chipotle chiles, the hoja santa made it aromatic, the shrimp were briny and the fish head added a lovely gelatinous quality. I loved it and he generously gave me his recipe so I could share it with you.
Alberto Villalobos’ Shrimp Soup
Ingredients
- 1 pound tomatoes
- 3 cloves garlic unpeeled
- 1 small onion
- 4 guajillo or 2-3 dried chipotle chiles, tops and seeds removed
- 2 tablespoons butter
- 8 cups water or shrimp stock
- 1 fish head about 1 pound
- 1 large potato peeled and cubed
- 3 carrots peeled and cut into ½-inch slices
- 2-3 hoja santa leaves
- 4 sprigs fresh epazote or 1 tablespoon dried, or to taste, reconstituted in hot water
- 2 pounds head-on shrimp well washed
- Salt
Instructions
- On a hot griddle or cast iron pan, roast the tomatoes, turning often until blistered and blackened. Place in a container deep enough to hold the juices until cool enough to peel.
- Roast the unpeeled garlic, turning often until softened, about 8 minutes. Peel and set aside.
- Boil the onion with the chiles. Drain and place in a blender with the tomatoes and garlic. Purée.
- Heat the butter just until bubbly and sauté the puréed mixture, covered, over medium heat, until the fat starts to separate, about 10 minutes.
- Add the water (as Alberto does) or shrimp stock (as I do). Bring to a boil. Add the fish head and simmer, covered, for 20 minutes
- Add the potato, carrots, hoja santa, epazote, shrimp, and salt to taste. Cook for 20 minutes, or until seasoned to your liking.
Notes
Nutrition
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.
