Mexican Shrimp Broth

About this recipe

Mexican shrimp broth is a comforting and spicy soup from the Pacific coast. Fresh shrimp are cooked in a red guajillo chile broth with vegetables, potato, carrot and a squeeze of lime.

1. 1

   Peel the shrimp and make a stock with the shells and heads: cook in 1.5 litres of water with onion and garlic for 20 minutes. Strain and reserve the stock.

   
2. 2

   Devein the guajillo chiles, toast on a comal and soak for 15 minutes. Blend with the tomatoes and a little stock. Strain.

   
3. 3

   In a pot, heat a little oil and fry the guajillo sauce for 5 minutes.

   
4. 4

   Add the shrimp stock, diced potatoes and carrots. Cook for 15 minutes until the vegetables are nearly done.

   
5. 5

   Add the zucchini and peeled shrimp. Cook for only 5 more minutes as shrimp overcook quickly.

   
6. 6

   Serve piping hot with fresh cilantro and lime to taste.