Shrimp In Red Chile Broth Food

SPICY SHRIMP BROTH

Steps:

• In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into 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.
• Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and chile de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes.
• Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through.
• Serve hot with lime wedges.

SHRIMP IN A SPICY GINGER-CILANTRO BROTH - CLEAN EATING

Steps:

• Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
• Meanwhile, chop cilantro, including stems.
• Reserve 1 cup of chopped leaves for garnish.
• Thinly slice ginger.
• Crush garlic cloves with the flat side of your knife.
• Cut chili pepper in half: remove seeds if you want less heat in your soup.
• When broth is hot, pour into a medium saucepan.
• Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
• Simmer over medium heat for 5 minutes.
• Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
• Add shrimp and vegetables.
• Cook for 3 minutes.
• Garnish with cilantro leaves you've set aside and discard the rest.

SHRIMP AND POBLANO CHILE TAMALES

Steps:

• Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
• Cover corn husks with hot tap water in a shallow baking dish.
• Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
• Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
• Heat broiler.
• Line a broiler pan with foil.
• Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
• Wrap in foil and let stand 15 minutes.
• Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
• Heat oil in a large skillet over medium-high heat.
• Add onions and cook 2 to 3 minutes.
• Add garlic, reduce heat to medium and cook 1 minute more.
• Cool, then combine with chile, bell pepper and uncooked shrimp.
• Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
• Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
• Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
• Stir in shrimp mixture and cheese (mixture will be stiff).
• Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
• Flatten one husk on work surface (overlapping two husks if small).
• Spoon 1/4 cup filling in center of husk.
• Spread into a 3-inch long log.
• Roll up lengthwise.
• Secure each end with string.
• Repeat with remaining husks and filling.
• To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
• Spread 1/4 cup filling in center of each rectangle.
• Fold all sides in to form 2x3-1/2-inch packets.
• (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
• Arrange tamales (unthawed if frozen) in rack.
• Cover; bring to a boil.
• Reduce heat to low and steam 30 minutes.
• Serve with Guacamole, if desired.
• Makes 28 tamales.
• (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
• Used in tamales or to thicken sauces.
• Can be found in the baking section of most supermarkets.
• yyChile Poblano: Mild to medium-hot fresh chile.
• Popular for stuffing; usually roasted.

SHRIMP IN RED CHILE BROTH

Steps:

• 1. Put the shrimp in a large saucepan with 4 cups water, 2 slices of the onion, 2 of the garlic cloves, and 1/2 teaspoon of the salt. Bring to a boil, lower the heat, cover and simmer until the shrimp are pink and curled, 5 to 6 minutes. 2. With a slotted spoon, remove the shrimp and save the stock. Cool the shrimp under cold running water. Remove the shells and put the shells back into the stock. Devein the shrimp and refrigerate in a covered bowl. Boil the shrimp stock 10 minutes, uncovered, to reduce and intensify the flavor. Pour the stock through a strainer, pressing on the solids to extract all the liquid. Discard the pulp and shells. Reserve the stock in the pan. 3. Soak the toasted and seeded chiles in a bowl of hot water 20 minutes. Heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and golden brown on both sides. Transfer to a blender. 4. In the same skillet, cook the remaining onion slices until translucent, about 3 minutes. Add the rest of the garlic and cook, stirring, one more minute. Transfer to the blender. 5. In the same skillet, cook the tomatoes on both sides until soft and the skins are charred with black spots. Transfer to the blender. Drain the chiles and add them to the blender. Add 1 cup of the chicken broth. Blend as smoothly as possible. 6. Pour the mixture through a strainer into the reserved shrimp stock. Add the remaining chicken broth and epazote. Bring to a boil. Reduce the heat to low and simmer 10 minutes to blend the flavors. Add the reserved shrimp. Simmer 5 minutes. Adjust seasoning. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.