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<\/h2>\n<\/h2>\nPeels<\/span>\u00a0shells from 1 lb. of raw shrimp<\/span><\/p>\n \u00bc<\/span>\u00a0of a medium size white onion<\/span><\/p>\n 2<\/span>\u00a0garlic cloves<\/span><\/p>\n 1<\/span>\u00a0bay leaf<\/span><\/p>\n 5<\/span>\u00a0cups<\/span>\u00a0of water<\/span><\/p>\n 1<\/span>\u00a0Lb.<\/span>\u00a0of plum tomatoes<\/span>\u00a0about 4<\/span><\/p>\n \u00bc<\/span>\u00a0of a medium size white onion<\/span><\/p>\n 2<\/span>\u00a0garlic cloves<\/span><\/p>\n 2<\/span>\u00a0Tablespoons<\/span>\u00a0of olive oil<\/span><\/p>\n 1\u00bc<\/span>\u00a0cup<\/span>\u00a0of peeled & diced carrots<\/span><\/p>\n 1\u00bc<\/span>\u00a0cup<\/span>\u00a0of peeled & diced potatoes<\/span><\/p>\n 1<\/span>\u00a0chipotle pepper in adobo\u00a0<\/span>optional<\/span><\/p>\n 4<\/span>\u00a0large Fresh Epazote leaves*<\/span><\/p>\n 1<\/span>\u00a0Lb.<\/span>\u00a0of raw shrimp<\/span>\u00a0peels removed (use peels to make the broth)<\/span><\/p>\n Salt and pepper to taste<\/span><\/p>\n Lime wedges to serve<\/span><\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.<\/p>\n While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.<\/p>\n Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.<\/p>\n In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.<\/p>\n Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients For the shrimp broth Peels\u00a0shells from 1 lb. of raw shrimp \u00bc\u00a0of a medium size white onion 2\u00a0garlic cloves 1\u00a0bay leaf 5\u00a0cups\u00a0of water For the soup: 1\u00a0Lb.\u00a0of plum tomatoes\u00a0about 4 \u00bc\u00a0of a medium size white onion 2\u00a0garlic cloves 2\u00a0Tablespoons\u00a0of olive oil 1\u00bc\u00a0cup\u00a0of peeled & diced carrots 1\u00bc\u00a0cup\u00a0of peeled & diced potatoes 1\u00a0chipotle pepper in […]<\/p>\n","protected":false},"author":2,"featured_media":3779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,10],"tags":[],"class_list":["post-1463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-soul-food"],"yoast_head":"\nFor the soup:<\/h4>\n
<\/h2>\nInstructions<\/h3>\n