257 calories (1/2 of recipe); 23.8 g protein; 1.8 g fat; 30.8 g carbohydrate; 23.8 g net carbs; 552 mg sodium; 141 mg cholesterol; 7.0 g fiber
For shrimp stock
100g shrimp shells, heads (or crab shells)
1 tsp olive oil (not in photo)
50 cc white wine
1,200 cc water
4-5 cm celery (20 g in photo)
1/2 medium onion (38 g in photo)
1/2 carrot (20 g in photo)
1 bay leaf
For caldo de camarones
1,000 cc shrimp stock (from above, not in photo)
10 shrimp (278 g in shell in photo)
1 hayatouri chayote (282 g in photo)
2 medium carrots (174 g in photo)
6 guajillo chili peppers (43 g in photo)
1 morita chili pepper (2 g in photo)
2 camaron seco dried shrimp (6 g in photo)
1-2 cloves garlic
1 large or 2 small tomatoes (108 g in photo)
1 tbsp epazote (dried)
2-2 & 1/2 tsp shiokoji salted rice malt
1/2 tsp olive oil (not in photo)
1/2 medium onion (100 g in photo)
Prepare shrimp stock.
In a pot, heat olive oil, and saute shrimp shells and heads (and crab shells) until toasty. If shrimp heads are included, crush them with a spatula.
Put white wine, and reduce.
Put water, and bring to boil.
Cut carrot, onion and celery into smaller pieces as necessary, and add them to pot.
If less than 1,000 cc, add water to obtain 1,000 cc.
Meanwhile, get ready for main cooking.
Remove eyes from camaron seco.
Pour shrimp stock, bring to boil, add epazote, place a drop cover, and simmer for 20 minutes.
Put solids and some liquid in food processor, and puree.
(Keep the remaining liquid/broth for later.)
In the meantime, shell and clean shrimp with potato starch, rinse, and drain well.
In another pot, heat olive oil, and saute carrot.
Strain pureed chili mixture, and pour remaining broth through strainer to get most of mixture.
Meanwhile, chop onion and cilantro (for garnish), and cook tortillas.
Put shrimp, and cook for a few minutes.
Serve in individual bowls, put lots of chopped onion and cilantro, squeeze lime, and enjoy with tortillas.
- The sodium content of the shrimp stock above is 0.1% per 800 cc (315 mg).
- If shiokoji is not available, use a tiny amount of salt.
- If you are watching your sodium intake, do not add salt to tortillas even if the masa package says to -- as far as I can tell, salt in tortilla dough does not make much difference in taste.
- Guajillo chili peppers are very mild, but the small guy, morita, can be quite spicy as well as smoky. If unsure, try without morita or substitute chipotle peppers (smoky but not very spicy) and see how you like the taste.
- The above recipe is a bit too European for me -- perhaps because of white wine or bay leaf, or not enough Mexican herbs...? More trials to follow.
(Last updated: March 6, 2015)