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:
covered percent of daily need
