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Alberto Villalobos’ Shrimp Soup

Course Soup
Cuisine Mexican
Servings 4
Calories 383 kcal

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

Note: The shrimp need to be over-cooked to release the flavor.

Nutrition

Calories: 383kcalCarbohydrates: 24gProtein: 50gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 587mgSodium: 1881mgPotassium: 944mgFiber: 5gSugar: 8gVitamin A: 9692IUVitamin C: 42mgCalcium: 392mgIron: 6mg
Keyword chipotle chiles, guajillo chiles, seafood, shrimp
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.