Ingredients for 8:
- 1 kilogram of large fresh shrimp
- 250 grams of dry shrimp
- 6 pieces of Carrot
- 6 pieces of potato
- 40 grams of shrimp pulp
- 10 pieces of Chile guajillo that does not bite
- 10 pieces of Chile guajillo of the one that itches
- ¼ piece of white onion
- 1 clove garlic
- 3 liters of water
- 1 branch of Epazote
- 3 grams of salt
- 20 milliliters of Oil
Preparation:
1. Soak the dried shrimp in a little water to remove excess salt. Leave them for about 20 minutes, drain and reserve.
2. Peel and cut the potatoes and carrots into small cubes. Cook them in water for about 5 minutes over high heat. Turn off the heat and let them rest in the hot water. It doesn’t matter if they are hard, they will finish cooking in our shrimp broth.
3. Peel the shrimp, remove the head and the vein at the top of the back. reserve them.
4. Open the chiles and remove the veins and seeds. Put them to cook in a saucepan with water, onion and the garlic clove. Leave them on medium heat for about 15 minutes.
5. Now blend the chilies, the shrimp pulp, the onion and the garlic with everything and water. The result should be a slightly thick paste. Booking.
6. Heat the oil in a saucepan and add the blended chiles, passing them through a strainer to leave a smooth sauce. Leave on medium heat for about 3 minutes.
7. Add the 3 liters of water along with the dried shrimp, the vegetables, the epazote branch and the salt. Let it come to a boil and keep on medium heat for about 20 minutes.
8. Finally add the fresh shrimp and leave another 10 minutes over low heat.
Accompany it with a few slices of bread and a little lemon juice.