Dinner Tonight: Dark Chile Shrimp Soup with Epazote

Dinner Tonight: Dark Chile Shrimp Soup with Epazote could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. For $4.81 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 35g of protein, 10g of fat, and a total of 361 calories. It is brought to you by Serious Eats. 15 people have tried and liked this recipe. If you have limes, chicken broth, olive oil, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. A few people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 87%. Try Dinner Tonight: Chile-Tomato Soup with Cumin and Cinnamon, Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile, and Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup) for similar recipes.

Servings: 4

 

Ingredients:

4 carrots, peeled and cut into 1/4-inch chunks

2 quarts chicken broth

4 dried pasilla chiles, stems and seed removed, cut into 1-inch strips

1 ounce dried shrimp

6 cloves garlic, peeled and cut in half

2 limes, cut into wedges

2 tablespoons olive oil

1 pound red potatoes (about 4), cut into 1/4-inch chunks

Salt and pepper

1 pound shrimp (medium-small), peeled and deveined

Equipment:

pot

blender

sieve

ladle

bowl

Cooking instruction summary:

Procedures 1 Pour the olive oil into a large pot over medium heat. Add the chiles and the garlic. Cook, stirring often, until they are very fragrant, about one minute. 2 Add the dried shrimp along with 1 quart of the stock. Reduce heat to medium-low, cover, and cook for 30 minutes. 3 Carefully pour mixture into a blender and process until smooth. Be careful. Blend in batches. Pour the soup back in the pot through a strainer, to remove all the bits of hard chile skin. 4 Pour in the other quart of chicken stock. Dump in the potatoes, carrots, and the epazote. Season the stock with salt and pepper to taste. Bring the mixture back to a simmer, cover, and cook for 30 minutes. 5 Add the shrimp, turn off the heat, and wait for one minute. Fish out the sprigs of epazote and discard. Ladle some of the soup into a bowl, season with salt, and squeeze in some fresh lime juice.

 

Step by step:


1. 1

2. Pour the olive oil into a large pot over medium heat.

3. Add the chiles and the garlic. Cook, stirring often, until they are very fragrant, about one minute.

4. 2

5. Add the dried shrimp along with 1 quart of the stock. Reduce heat to medium-low, cover, and cook for 30 minutes.

6. 3

7. Carefully pour mixture into a blender and process until smooth. Be careful. Blend in batches.

8. Pour the soup back in the pot through a strainer, to remove all the bits of hard chile skin.

9. 4

10. Pour in the other quart of chicken stock. Dump in the potatoes, carrots, and the epazote. Season the stock with salt and pepper to taste. Bring the mixture back to a simmer, cover, and cook for 30 minutes.

11. 5

12. Add the shrimp, turn off the heat, and wait for one minute. Fish out the sprigs of epazote and discard. Ladle some of the soup into a bowl, season with salt, and squeeze in some fresh lime juice.


Nutrition Information:

Quickview
360k Calories
34g Protein
10g Total Fat
34g Carbs
36% Health Score
Limit These
Calories
360k
18%

Fat
10g
16%

  Saturated Fat
1g
9%

Carbohydrates
34g
12%

  Sugar
7g
8%

Cholesterol
366mg
122%

Sodium
3124mg
136%

Get Enough Of These
Protein
34g
69%

Vitamin A
10653IU
213%

Vitamin C
126mg
154%

Selenium
55µg
79%

Manganese
1mg
54%

Phosphorus
405mg
41%

Potassium
1377mg
39%

Copper
0.7mg
35%

Iron
5mg
31%

Vitamin B6
0.61mg
30%

Vitamin B3
5mg
28%

Calcium
278mg
28%

Magnesium
87mg
22%

Zinc
3mg
22%

Fiber
5g
21%

Vitamin K
22µg
21%

Vitamin E
3mg
20%

Vitamin B12
1µg
17%

Folate
55µg
14%

Vitamin B1
0.2mg
13%

Vitamin B2
0.19mg
11%

Vitamin B5
0.88mg
9%

covered percent of daily need
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