– Shrimp –
Chilpachole
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.
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.
- Total preparation time .
- This recipe serves 5 plates.
Ingredients
Cookware
Directions
Work with the Shrimps- Peel 1.1 lbs of shrimps.
- Remove the head of the shrimps that were peeled and the vein that is located in the upper back; then set aside.
Prepare a Salsa
- Remove the seeds of 1 arbol pepper and of 2 guajillo peppers.
- Put on a griddle over medium heat:
- The Arbol Pepper with the one you worked.
- The 2 Guajillo Peppers with the ones you worked.
- 3 Tomatoes.
- Roast the griddle ingredients for about 2 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
| Don’t roast the chilies for a long time because its flavor becomes bitter. |
- Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
- Also add in the blender:
- 1/4 of an Onion.
- 1 Garlic clove.
- 1/2 teaspoon of Cinnamon.
- Pepper to taste.
- Blend very well the ingredients, then reserve.
Fry the Salsa
- Cut 2 limes into wedges, put them in a ramekin and take it to the table.
- Heat in a saucepan over medium heat 2 tablespoons of olive oil.
- Pour in the saucepan the salsa that was blended and fry it for approximately 1 minute, until it acquires a more intense color; stir occasionally.
Cook the Soup
- Incorporate in the saucepan:
- 1 Epazote sprig.
- 4 cups of Water (1 qt).
- 1/2 tablespoon of Salt.
- Mix the saucepan ingredients and bring the broth to a boil over high heat.
- When the broth boils reduce to low heat and cook it for about 10 minutes, until it thickens a little and acquires a more intense color; stir occasionally.
- Add in the saucepan the shrimps that were peeled.
- Mix the shrimp chilpachole and leave it cooking for about 5 minutes, until the shrimps are well cooked and they turn to a pink color.
| Careful! Don’t cook the shrimps for a long time because their consistency will become rubbery and difficult to chew. |
- When the cooking is done discard the epazote sprig.
A Tasty Chilpachole!
⏣ Veracruz Style Fish
⏣ School Shark Bread
⏣ Shrimp Brochette with Achiote
