Spicy Shrimp Broth

Ingredients

• 4  chiles de árbol dried roughly chopped
• 1  carrots cut into 1/4-inch-thick rounds
• 2 stalks celery diced
• 1  bell pepper diced green
• 1 pound shrimp deveined peeled
• 2 tablespoons olive oil extra-virgin
• 8 cups seafood stock 
• 1 tablespoon mexican shrimp powder dried
• 1  tomatoes diced seeded
• 2 tablespoons tomato paste 
• 1 small onion diced white

Equipment

• bowl
• frying pan
• pot

Directions

1. 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.
2. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat.
3. Add the onion and cook until translucent, about 5 minutes.
4. 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.
5. Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes.
6. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through.
7. Serve with lime wedges.
8. Photograph by Yunhee Kim