Dinner Tonight: Dark Chile Shrimp Soup With Epazote Recipe Recipe

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.

No additional tips available.

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

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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.

Dinner Tonight: Dark Chile Shrimp Soup With Epazote Recipe

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