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1
Cut 4 chile halves into fine strips.
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2
Heat 1 tablespoon oil in small skillet over high heat.
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3
Add chile strips and fry until crisp, about 10 seconds.
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4
Drain; reserve for garnish.
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5
Toast remaining chile halves in medium skillet over medium-high heat 1 minute.
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6
Transfer to bowl of cold water; soak 30 minutes.
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7
Drain; rinse with cold water.
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8
Bring 1 1/2 cups water to boil in small saucepan.
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9
Add tomatillos and boil until soft, about 15 minutes.
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10
Drain.
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11
Puree tomatillos, soaked chiles, and garlic in blender.
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12
Heat 3 tablespoons oil in large saucepan over medium-high heat.
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13
Add onion and saute until translucent, about 2 minutes.
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14
Add chile puree and stir over medium heat until puree thickens slightly, about 5 minutes.
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15
Bring 5 cups water to boil in large pot.
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16
Add shrimp shells and boil 10 minutes.
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17
Strain shrimp broth into chile puree.
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18
Toast tortilla directly atop burner until crisp and blackened in spots, about 4 minutes.
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19
Add tortilla to chile puree, then epazote leaves.
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20
Simmer over medium heat until tortilla is soft, about 15 minutes.
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21
Working in batches, puree soup in blender until smooth.
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22
Return soup to saucepan; season with salt.
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23
Bring to boil.
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24
Add shrimp and simmer until just cooked through, about 3 minutes.
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25
Ladle soup into bowls; garnish with fried chile strips and serve with lime wedges.
