Dive into the vibrant flavors of Mexico with this recipe for Spicy Shrimp Cantinero Broth, a culinary experience that will transport your taste buds straight to a bustling cantina. This isn't your average shrimp soup; it's a rich, complex broth brimming with the spicy kick of chiles, the bright acidity of tomatoes, and the succulent sweetness of perfectly cooked shrimp. Imagine a symphony of textures and tastes, from tender shrimp to hearty vegetables, all swimming in a deeply satisfying broth. The fragrant aroma alone is enough to awaken your appetite.
This Spicy Shrimp Cantinero Broth is surprisingly easy to make, even for home cooks. Forget complicated techniques and long preparation times; this recipe focuses on fresh, high-quality ingredients and a few simple steps to create a truly unforgettable meal. Ready to learn how to craft this delicious dish? Let's get started with our step-by-step guide.
Tools Needed
- Pan
- Blender
- Strainer
Ingredients
- Dried shrimp: 175 grams
- Guajillo chiles: 5
- Dried chipotle chiles
- Chile de árbol
- Garlic: 2 cloves
- Onion: 1/2
- Tomatoes: 3
- Salt
- Epazote
- Carrot: 1 large or 2 medium
- Potato: 2 medium
- Water
- Vegetable oil
Step-by-Step Instructions
Step 1. Preparing the Spicy Broth Base
- Remove heads and legs from larger dried shrimp; set aside. Leave smaller shrimp whole. Remove shrimp eyes.
- Clean and deseed guajillo chiles, chipotle chiles, and chiles de árbol.
- In a pan with hot oil, sauté one garlic clove over medium heat for two minutes. Add onion and sauté until almost caramelized (about five minutes).
- Remove from heat, add chipotle chiles and sauté for a couple of minutes. Add guajillo and chile de árbol, stirring constantly to prevent burning.
- Add shrimp heads and legs and stir until evenly fried. Add tomatoes, cut into pieces.
- Add water, cover, and cook for 10 minutes until chiles and tomatoes are soft. Let cool slightly.
- Blend sautéed chiles, tomatoes, shrimp heads, onion, garlic, and water until smooth. Strain the mixture.
Step 2. Cooking the Shrimp and Vegetables
- Sauté diced potatoes and carrots in hot oil until slightly softened (about a minute and a half). Add shrimp and fry together.
Step 3. Simmering and Seasoning the Broth
- Add the blended chile sauce, stir well, lower the heat and simmer to allow flavors to blend.
- After 15 minutes, add hot water to maintain temperature. Add epazote, season with salt, and simmer for 25 minutes, or until the potato and carrot are cooked.
Step 4. Serving the Spicy Shrimp Cantinero Broth
- Serve hot, garnished with chopped onion and a squeeze of lemon.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Use the reddest dried shrimp possible for richer flavor.
- Stirring frequently prevents burning and bitterness of the chiles.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I substitute the shrimp?
Yes! Other seafood like scallops, mussels, or even firm white fish would work well. Adjust cooking time accordingly.
2. How can I make this broth less spicy?
Reduce the amount of chili peppers, or remove the seeds and membranes before adding them to the broth. You can also add a touch more lime juice to balance the heat.
This Spicy Shrimp Cantinero Broth recipe is a testament to the vibrant and flavorful cuisine of Mexico, easily recreated in your own kitchen. From the initial simmering aromas to the final satisfying spoonful, this dish is sure to become a new family favorite. So gather your ingredients, and embark on this culinary adventure – your taste buds will thank you!