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Spicy Shrimp Broth
2 hours, 30 minutes
Soups & Stews
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Per serving: Calories 204; Fat 8 g (Saturated 1 g); Cholesterol 115 mg; Sodium 1,215 mg; Carbohydrate 9 g; Fiber 2 g; Protein 23 g
177 cal/serving
foodnetwork.com
Ingredients
  1. 1lb (453.6glb → g) Shrimp jumbo, peeled and deveined, shells reserved
  2. 8cups (≈1864gestimated from: Soup, stock, fish, home-prepared [cup]) Seafood Stock
  3. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  4. 1small (≈70gestimated from: Onions, raw [small]) Onion diced
  5. 1medium (≈61gestimated from: Carrots, raw [medium]) Carrot cut into 1/4-inch-thick rounds
  6. 2medium (≈80gestimated from: Celery, raw [stalk, medium (7-1/2" - 8" long)]) Celery divided
  7. 1medium (≈119gestimated from: Peppers, sweet, green, raw [medium (approx 2-3/4" long, 2-1/2" dia)]) Green Bell Pepper diced
  8. 1medium (≈123gestimated from: Tomatoes, red, ripe, raw, year round average [medium whole (2-3/5" dia)]) Tomato seeded and diced
  9. 4medium (≈2gestimated from: Peppers, hot chile, sun-dried [pepper]) Chiles de Arbol roughly chopped
  10. 2tbsp (≈32gestimated from: Tomato products, canned, paste, without salt added [tbsp]) Tomato Paste
  11. 1tbsp (≈6.3gestimated from: Spices, curry powder [tbsp]) Mexican Dried Shrimp Powder optional
  12. 1medium (≈67gestimated from: Limes, raw [fruit (2" dia)]) 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.
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