Degollado’s huatape de camaron- shrimp soup with epazote)


2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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