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<\/p>\n<\/p>\n
1\u00a0large roma tomato\u00a0roughly chopped<\/p>\n
2\u00a0large chipotle in adobo<\/p>\n
4\u00a0cloves\u00a0of garlic\u00a0roughly chopped<\/p>\n
1\/2\u00a0tsp\u00a0ground cumin<\/p>\n
1\/2\u00a0tsp\u00a0fresh ground pepper<\/p>\n
2\u00a0lemons\u00a0slice one into thing rings and reserve, juice the other one<\/p>\n
Salt to taste<\/p>\n
3- 3 1\/2\u00a0cups\u00a0chicken broth<\/p>\n
2\u00a0tbsp\u00a0avocado or olive oil<\/p>\n
1\u00a0cup\u00a0onion\u00a0diced<\/p>\n
1\u00a0dried guajillo\u00a0sliced into thin rings, optional<\/p>\n
5\u00a0oz\u00a0box of vermicelli pasta\u00a0or your favorite brand of fideo<\/p>\n
Pinch\u00a0of crushed oregano<\/p>\n
16\u00a0jumbo shrimp\u00a0peeled and deveined<\/p>\n<\/div>\n<\/div>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients : 1\u00a0large roma tomato\u00a0roughly chopped 2\u00a0large chipotle in adobo 4\u00a0cloves\u00a0of garlic\u00a0roughly chopped 1\/2\u00a0tsp\u00a0ground cumin 1\/2\u00a0tsp\u00a0fresh ground pepper 2\u00a0lemons\u00a0slice one into thing rings and reserve, juice the other one Salt to taste 3- 3 1\/2\u00a0cups\u00a0chicken broth 2\u00a0tbsp\u00a0avocado or olive oil 1\u00a0cup\u00a0onion\u00a0diced 1\u00a0dried guajillo\u00a0sliced into thin rings, optional 5\u00a0oz\u00a0box of vermicelli pasta\u00a0or your favorite brand of […]<\/p>\n","protected":false},"author":1,"featured_media":4360,"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],"tags":[],"class_list":["post-4358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
\nTo the blender, add the roughly chopped tomato, chipotles, 4 cloves of garlic, 1\/2 tsp ground cumin, 1\/2 tsp black pepper, juice of 1 lemon and salt to taste. Blend on high until smooth. Set aside.<\/div>\nOn the back burner, add the chicken broth and keep it warm on low heat.<\/div>\nIn a deep skillet, preheat 2 tablespoons of oil at medium heat for one minute.<\/div>\nTo the skillet, add the onions and guajillo pepper. Saute for 3 minutes.<\/div>\nAdd the box of vermicelli pasta. Toast and fry the pasta for 3-4 minutes.<\/div>\nTo the skillet, add the blended tomato\/chipotle puree. Stir well to combine and cook for 3 minutes.<\/div>\nTo the skillet, pour in 1 cup of warm chicken broth. Gently stir to combine. Let the broth cook down 3\/4 of the way before adding 1 more cup of warm broth. Repeat and let it cook down.<\/div>\nAdd the 3rd cup of broth to the skillet. Stir gently. Add the uncooked shrimp and nestle it down into the broth and pasta. Season lightly with salt and pepper. I like adding the broth this way so that I am using just enough to cook the pasta all the way. If I add too much broth, the pasta will just keep absorbing it and it might get mushy.<\/div>\nSprinkle on crushed oregano. Cover the top with thin lemon slices. Reduce heat slightly, cover and continue cooking until it thickens and shrimp is completely cooked through. Check after 5-6 minutes. Remove from heat. Fluff with fork after 5 more minutes. Serve right away.<\/div>\n<\/div>\n<\/div>\nENJOY !!<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"