Dive into a culinary adventure with our vibrant and flavorful recipe for Shrimp Albondigas, a delightful twist on the classic Mexican Caldo de Albóndigas. This comforting soup, brimming with tender shrimp meatballs in a rich and savory broth, is a perfect blend of textures and tastes. Imagine succulent shrimp delicately seasoned and formed into small, delectable meatballs, simmered to perfection in a fragrant broth infused with the warmth of Mexican spices. The result is a dish as beautiful as it is delicious, perfect for a cozy weeknight dinner or a special occasion.
This unique take on a traditional favorite offers a lighter, yet equally satisfying, alternative to the traditional beef version. Get ready to be amazed by the ease and speed with which you can create this culinary masterpiece. Let's embark on this exciting recipe journey together, and discover the simple steps to making your own unforgettable Shrimp Albondigas – the detailed instructions await you below.
Tools Needed
- Blender
- Bowl
- Pan
- Pot
Ingredients
- Shrimp: 2 lbs
- Egg white: 1
- Black pepper: 1/2 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Cilantro: null
- Salt: to taste
- Roma tomatoes: null
- Onion: 1
- Garlic cloves: 3
- Chile guajillo: 2
- Chile ancho: 1
- Chipotle pepper: 1
- Adobo sauce: null
- Shrimp bouillon: 2 1/2 tablespoons
- Oregano: 1/2 tablespoon
- Boiling water: 2 cups
- Carrots: 3
- Celery sticks: 2
- Bay leaves: 2
- Cilantro (for garnish): null
- Crushed chili (for garnish): null
- Oregano (for garnish): null
- Salsa (for garnish): null
- Oil: null
Step-by-Step Instructions
Step 1. Prepare the Shrimp Meatballs
- Clean and devein 2 lbs of shrimp. Blend until you have a sticky, chunky mixture. Transfer to a bowl.
- Add 1 egg white, 1/2 teaspoon black pepper, 1 teaspoon each of garlic powder and onion powder, cilantro, and salt to taste. Mix well.
- Roll the mixture into small meatballs. Oil your hands to prevent sticking.
Step 2. Create the Broth
- In a pan over medium heat with oil, sauté Roma tomatoes, 1 onion, and 3 garlic cloves for about 5 minutes.
- Add 2 Chile guajillo, 1 Chile ancho, 1 chipotle pepper, adobo sauce, 2 1/2 tablespoons shrimp bouillon, 1/2 tablespoon oregano, and 2 cups boiling water. Cover and cook for 5 minutes.
- Blend the tomato mixture until smooth.
- In a pot over medium heat with oil, sauté 3 carrots and 2 celery sticks for 2 minutes.
- Add the blended tomato mixture, 6 cups boiling water, and 2 bay leaves. Season with salt to taste.
Step 3. Cook the Soup
- Bring to a boil. Once boiling, slowly add the shrimp meatballs to avoid burning.
- Add a small bunch of cilantro. Cover and cook for 7 minutes.
Step 4. Serve and Garnish
- Garnish with oregano, crushed chili, and salsa.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Ensure meatballs are fully cooked – they'll change color.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw them completely and pat them dry before using. This helps them bind better in the meatballs and prevents a watery broth.
2. What can I substitute for the shrimp if I have allergies or prefer not to use seafood?
Ground chicken or turkey are excellent substitutes. Adjust seasoning to your preference as the flavor will be slightly different.
This Mexican Shrimp Meatball Soup is a testament to the versatility and deliciousness of Mexican cuisine. Enjoy the satisfying warmth and vibrant flavors of this unique and easy-to-make recipe. Buen provecho!