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
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