15m
PREP TIME
40m
COOK TIME
120
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 8 cups water
- 1 package (3 ounces) El Guapo® Whole Dried Shrimp (Camaron Seco Entero)
- 2 El Guapo® Bay Leaves
- 6 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 1/2 pound plum tomatoes , cored and cut in half
- 1/2 cup chopped white onion
- 3 medium garlic cloves
- 2 tablespoons oil
- 1/2 pound carrots, peeled and cut into 1/2-inch cubes
- 1/2 pound russet potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon salt
INSTRUCTIONS
- 1 Place water, shrimp and bay leaves in large stockpot. Bring to boil. Reduce heat, cover and simmer 15 minutes. Remove shrimp with slotted spoon; set aside. Reserve cooking liquid.
- 2 Meanwhile, heat large deep skillet on medium-high heat. Toast guajillo chilis until fragrant, about 30 seconds on each side. Place in blender container. Add tomatoes, onion and garlic. Cover; puree on high until completely smooth. Strain through fine mesh sieve. Set aside.
- 3 Heat oil in separate large stockpot on medium heat. Add chili mixture to pot. Cook and stir until thickened, about 5 minutes. Carefully add cooking liquid from shrimp to pot. Stir in carrots, potatoes and salt. Simmer until vegetables are tender, about 10 to 15 minutes. Add shrimp; cook just until heated through.
- 4 Ladle soup into serving bowls. Garnish with chopped fresh cilantro and serve with fresh lime wedges and saltine crackers, if desired.
