Shrimp Soup with Pasilla Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sopa de Camarones con Chile Pasilla Fried pasilla chile strips add an alluring crunch and intense caramelized flavor. Ingredients:
5 pasilla chiles, seeded, deveined, halved |
4 tablespoons olive oil |
6 1/2 cups water |
5 medium tomatillos, husked |
1 garlic clove |
1/2 small white onion, chopped |
1 pound uncooked medium shrimp, peeled, shells reserved |
1 6-inch-diameter corn tortilla |
10 epazote leaves |
8 lime wedges |
Directions:
1. Cut 4 chile halves into fine strips. Heat 1 tablespoon oil in small skillet over high heat. Add chile strips and fry until crisp, about 10 seconds. Drain; reserve for garnish. Toast remaining chile halves in medium skillet over medium-high heat 1 minute. Transfer to bowl of cold water; soak 30 minutes. Drain; rinse with cold water.
2. Bring 1 1/2 cups water to boil in small saucepan. Add tomatillos and boil until soft, about 15 minutes. Drain. Puree tomatillos, soaked chiles, and garlic in blender. Heat 3 tablespoons oil in large saucepan over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add chile puree and stir over medium heat until puree thickens slightly, about 5 minutes.
3. Bring 5 cups water to boil in large pot. Add shrimp shells and boil 10 minutes. Strain shrimp broth into chile puree. Toast tortilla directly atop burner until crisp and blackened in spots, about 4 minutes. Add tortilla to chile puree, then epazote leaves. Simmer over medium heat until tortilla is soft, about 15 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; season with salt. Bring to boil. Add shrimp and simmer until just cooked through, about 3 minutes. Ladle soup into bowls; garnish with fried chile strips and serve with lime wedges.
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