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Spicy Shrimp Broth
servings
Ingredients
  1. 1 lb Shrimp jumbo, peeled and deveined, shells reserved
  2. 8 cups Seafood Stock
  3. 2 tbsp Olive Oil
  4. 1 small Onion diced
  5. 1 medium Carrot cut into 1/4-inch-thick rounds
  6. 2 medium Celery divided
  7. 1 medium Green Bell Pepper diced
  8. 1 medium Tomato seeded and diced
  9. 4 medium Chiles de Arbol roughly chopped
  10. 2 tbsp Tomato Paste
  11. 1 tbsp Mexican Dried Shrimp Powder optional
  12. 1 medium Lime wedged, for serving
Steps
  1. 1 Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
  2. 2 Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
  3. 3 Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.