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6 to 8
servingsEasy
Published 1997
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
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.
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