Spicy Shrimp Broth



  • 1 pound jumbo shrimp, peeled and deveined, shells reserved
  • 8 cups seafood stock
  • 2 tablespoons extra-virgin olive oil
  • 1 small white onion, diced
  • 1 carrot, cut into 1/4-inch-thick rounds
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 1 tomato, seeded and diced
  • 4 dried chiles de arbol, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon Mexican dried shrimp powder (optional)
  • Lime wedges, for serving (optional)
  • Prep time: 20 min
  • Cook time: 2 hr 10 min
  • Servings: 6
  • Difficulty: easy


Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.

Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.

Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.

Per serving: Calories 204; Fat 8 g (Saturated 1 g); Cholesterol 115 mg; Sodium 1,215 mg; Carbohydrate 9 g; Fiber 2 g; Protein 23 g

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