Open Recipe: Shrimp Albondigas

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Yield: 4.00 Portion

Recipe Description

Albondigas is a meatball soup that is a favorite in Mexican homes and restaurants. My version is a take on the seafood albondigas, using white shrimp from the Sea of Cortez. You can substitute any raw, firm shrimp.

Ingredients

Method & Notes

1. Put the chicken stock and the shrimp shells in a heavy bottom sauce pan, and simmer until the shrimp flavor has been released.
2. Chop the shrimp in a food processor until pasty.
3. Add the onion, 1 ts of the chipotles, tomatillos, cilantro, cumin, kosher salt, and egg. Mix.
4. Add the masa harina, and mix.
5. Refrigerate the shrimp mixture.
6. Strain the stock, and add the garlic, plum tomatoes, remaining chipotle, and the juice from the lime.
7. Simmer the broth for 15 minutes
8. Form the shrimp mixture into small balls and simmer in the stock until cooked. Do not boil.
9. Garnish soup with avocado slices, cilantro sprigs, and lime wedges.

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