Dinner Tonight: Dark Chile Shrimp Soup With Epazote

Name: Dinner Tonight: Dark Chile Shrimp Soup With Epazote Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 dried pasilla chiles, stems and seed removed, cut into 1-inch strips; 6 cloves garlic, peeled and cut in half; 1 ounce dried shrimp; 2 quarts chicken broth; Salt and pepper; 1 pound red potatoes (about 4), cut into 1/4-inch chunks; 4 carrots, peeled and cut into 1/4-inch chunks; 2 sprigs of epazote; 1 pound shrimp (medium-small), peeled and deveined; 2 limes, cut into wedges

Servings: persons

2 tablespoons olive oil
4 dried pasilla chiles, stems and seed removed, cut into 1-inch strips
6 cloves garlic, peeled and cut in half
1 ounce dried shrimp
2 quarts chicken broth
Salt and pepper
1 pound red potatoes (about 4), cut into 1/4-inch chunks
4 carrots, peeled and cut into 1/4-inch chunks
2 sprigs of epazote
1 pound shrimp (medium-small), peeled and deveined
2 limes, cut into wedges

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.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 dried pasilla chiles, stems and seed removed, cut into 1-inch strips, 6 cloves garlic, peeled and cut in half, 1 ounce dried shrimp, and more.

Yes, Dinner Tonight: Dark Chile Shrimp Soup With Epazote Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Dark Chile Shrimp Soup With Epazote Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions