Dried Shrimp Soup

Name: Dried Shrimp Soup (Caldo de Camarones Secos)
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 2 large tomatoes, chopped; 1½ to 2 cups (7 ounces) dried shrimp; 2 garlic cloves; 1 medium onion, quartered; Two 6-inch sprigs fresh epazote or 1 tablespoon dried, crumbled; 3 tablespoons chopped chepil leaves stripped from stems (from a defrosted packet of frozen chepil); 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed with 6 tablespoons water; 2 tablespoons vegetable oil; ⅛ to ¼ teaspoon salt (optional); Lime wedges; 2 cups Salsa de Chile Pasilla

Caldo de Camarones Secos

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Dried shrimp from the Isthmus of Tehuantepec is an integral part of Oaxacan cuisine. To me the bold, briny flavor is addictive—like a whole ocean concentrated into a teaspoon. This soup from Venancia Toledo Hernández is a great vehicle for the special effect of dried shrimp.

Ingredients

1½ to 2 cups (7 ounces) dried shrimp
2 large tomatoes, chopped

Americas
Mexico
Fish course
Pescatarian
Gluten-free
Soup
Oaxaca
Spicy

Method

Carefully pick over the dried shrimp by the directions and rinse them well under cold running water. Place in a large saucepan with the tomatoes, onion, garlic, epazote, chepil, and 3 quarts cold water. Bring to a boil over high heat; reduce the heat to low and cook, partly covered, until the shrimp are softened, about 30 minutes.

Rem