Recipe of the Week: José’s Mexican Red Shrimp Soup

Ingredients:

• 1 lb (500 g) shrimp (with shells)
• 8 cups (2 liters) water
• 3 dried guajillo chiles (seeded)
• 2 tomatoes
• ½ onion
• 2 garlic cloves
• 2 potatoes, diced
• 2 carrots, sliced
• Salt and pepper to taste
• Dried oregano (optional)
• Lime and tortillas to serve

Instructions:

1. Make the broth:
   • Peel the shrimp and save the shells.
   • Boil the shells in the water for 15 minutes. Strain and keep the broth.
2. Make the red sauce:
   • Soften the chiles by boiling them for 5 minutes.
   • Blend chiles with tomatoes, onion, garlic, and some of the broth. Strain.
3. Cook the vegetables:
   • Add the red sauce to the broth. Stir in potatoes, carrots, salt, pepper, and oregano.
   • Cook for 15–20 minutes until veggies are tender.
4. Add the shrimp:
   • Add the shrimp and cook for 3–5 minutes, until they turn pink. Don’t overcook!

Serve with:

• Fresh lime wedges
• Corn tortillas or tostadas
• Optional: avocado slices or hot sauce