Real African Dishes: [MC-AllEthnic-Recipes] SC Sinoloan Dried Shrimp Broth - Consomme de Camaron; 16g carbs, 5 g fiber

* Exported from MasterCook *
           SC Sinoloan Dried Shrimp Broth - Consomme de Camaron
Recipe By     :
Serving Size : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Seafood
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1         tablespoon vegetable oil
4                     guajillo chiles -- stemmed and seeded
1                     ancho chiles -- stemmed and seeded
4                     whole chiles de arbol -- to 6 chiles
     1/4           cup diced white onion
1              large garlic clove -- minced
4                     Roma tomatoes -- chopped
8               cups water
2          teaspoons kosher salt
2             ounces cleaned dried shrimp
2              large fresh epazote sprigs -- (or substitute a handful of cilantro leaves and a handful of parsley. The flavor will be different.)
                        To serve: -- lime wedges, tostados

In a 10-inch skillet, heat the oil over medium-high heat. Tear all the
chiles into small pieces and add to the skillet, using 4 chiles de arbol
for a milder dish, or up to 6 for a spicier one. Cook, stirring, until the
chiles begin to color, about 3 minutes. Add the onion, garlic, and
tomatoes. Cook, stirring often, until the onion is pale gold and the
tomatoes are soft and dry, about 7 minutes. Add 3-cups of the water and
simmer until the pan is almost dry, about 15 minutes. Transfer to a
blender and puree until smooth.
In a 5-quart slow cooker, combine the puree with the remaining 5 cups
water, the salt, and dried shrimp. Cover and cook on low for 4 hours. Add
the epazote, cover, and cook 30 minutes more.
To serve, strain the broth and discard the shrimp and epazote. Serve very
hot with the lime wedges and tostadas on the side.

Makes 6 servings

AuthorNote: In seafood restaurant along the Pacific coast, little cups of
hot soup are often served as a free appetizer along with packaged corn
tostadas and an array of bottled hot sauces. The rich flavor this potent
broth comes from dried shrimp and plenty of chiles. If diluted, this broth
forms an excellent base for Caldo de Camarones. Serve with a bucket of
Pacifico beers on ice.

Note: dried shrimp are sold in packages, usually with the head and shells
on but sometimes already cleaned. If you buy head-on shrimp, you'll need
to buy twice as much and remove the heads and shells before adding them to
the soup. I do not recommend using dried ground shrimp.

Epazote, a native herb of the Americas, has a strong and unusual flavor
that is slightly reminiscent of both oregano and mint. Generous handfuls
flavor corn, beans, guisados, and soups. Dried epazote leave may be
substituted for fresh. I buy it fresh whenever possible and dry it myself.
Epazote is very easy to grow in a kitchen garden.

Cuisine:
"Mexican"
Source:
"Mexican Slow Cooker by Deborah Schneider, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 125 Calories; 4g Fat (26.5%
calories from fat); 9g Protein; 16g Carbohydrate; 5g Dietary Fiber; 14mg
Cholesterol; 1318mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 1/2 Fat.
NOTES : Cooker: 5-quart
        Time: LOW for 4 hrs + 30 mins
Nutr. Assoc. : 0 0 0 2608 0 0 0 0 0 0 383 0