Shrimp Broth with Epazote Recipe
Ingredients to make Shrimp Broth with Epazote:
- 1 kilogram of fresh large shrimp
- 250 grams of dried shrimp
- 6 pieces of Carrot
- 6 pieces of potato
- 40 grams of shrimp pulp
- 10 pieces of Guajillo Chile that does not itch
- 10 pieces of guajillo chili that itches
- ¼ piece of white onion
- 1 clove garlic
- 3 liters of water
- 1 branch of Epazote
- 3 grams of salt
- 20 milliliters of oil
How to make Shrimp Broth with Epazote:
- The first thing we have to do is soak the dried shrimp in a little water to remove excess salt. Leave them for about 20 minutes, drain and reserve.
- Peel and cut the potatoes and carrots into small cubes. Cook them in water for about 5 minutes over high heat. Turn off the heat and let them rest in the hot water. It doesn’t matter if they are hard, they will finish cooking in our shrimp broth.
- Peel the shrimp, remove the head and the vein at the top of the loin. Reserve them.
- Open the chills and remove the veins and seeds. Cook them in a saucepan with water, onion and the clove of garlic. Leave them on medium heat for about 15 minutes.
- Now blend the chills, the shrimp pulp, the onion and the garlic with everything and water. The result should be a slightly thick paste. Booking.
- Heat the oil in a saucepan and add the blended chills, passing them through a sieve to leave a smooth sauce. Leave on medium heat for about 3 minutes.
- Add the 3 liters of water along with the dried shrimp, the vegetables, the epazote branch and the salt. Let it come to a boil and keep it on medium heat for about 20 minutes.
- Finally add the fresh shrimp and leave another 10 minutes over low heat.
