This delicious dish has a very original name “chilpachole" and it is considered a classic of the food of Veracruz. Apparently its origin comes from a French soup “soupe aux fruits de mer" that consists of a broth in which shellfish are cooked and then some vegetables are added.
The Mexicans, upon seeing this soup, they made some changes. Instead of giving protagonism to the shellfish, they gave protagonism to the chilies and instead of accompanying it with vegetables, they accompanied it with shrimps – that’s how chilpachole was born. A thick soup that has a strong flavor but with the help of the shrimps the flavor becomes more harmonious.
This dish can be served as entree plate and believe it or not it can also be served as snack in “shots" – typical of the Mexican cantinas.
About the Recipe
This recipe is a little complicated because many steps have to be followed. However everything is explained in detail so you won’t have any problem.
The epazote, that is used in this recipe, is very important to give a very good seasoning to the soup.
If the shrimps are bought peeled and deveined you will save some time.