| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Mexican |
Mexican, Seafood, Soups & ste |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Shrimp |
| 1/4 |
c |
Minced onion |
| 1/4 |
c |
Diced fresh tomatoes |
| 1 |
|
Egg yolk |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Oil |
| 1 |
sm |
Onion, thinly sliced |
| 1 |
|
Poblano pepper |
| 15 |
oz |
Canned tomatoes, drained and chopped |
| 4 1/2 |
c |
Fish stock |
| 1/4 |
c |
Chopped cilantro |
INSTRUCTIONS
1. Roast the poblano pepper; peel the skin off and cut the pepper into
strips.
2. Peel and devein the shrimp. Chop, by hand or with a food processor to a
coarse puree.
3. In a bowl, combine the shrimp, minced onion, diced tomato, egg yolk,
flour, oregano and salt. Blend this mixture together and put it in the
fridge while making the rest of the dish.
4. Saute the onion in the oil until lightly carmelized. Add the roasted
pepper strips and the canned tomatoes and cook for a couple minutes longer.
5. Add the fish stock to the pot and bring it to a boil; reduce the heat
and simmer for 15 minutes.
6. Form shrimp-balls, about a tablespoon in size and drop them into the
stock. Simmer for about 10 minutes.
**Garnish the soup with the cilantro and serve with lime wedges on the
side.
Recipe by: Authentic Mexican ISBN# 0-688-04394-1
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
scottmiller@juno.com on Feb 22, 1997.
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