logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Mexican Food Site

BellaOnline's Mexican Food Editor

g

New Year in Mexico - Shrimp Broth


“La cruda” is such an evocative name. It literally means raw, but in Mexico it is used to describe a bad hangover, from which many Mexicans will be suffering on New Year’s Day! Across the country, the “zocalos”, central squares, and “plazas” will be teaming with revellers, music and festivities, the tequila, pulque and beer will be flowing, and the celebrations will continue until dawn of the brand new year.

Churros and hot chocolate are a delicious and traditional way to welcome El Año Nuevo, but the waiter at La Concha Beach Club in Acapulco had a different suggestion. As we sat down to lunch at a table looking out across the bay, he served us two glasses of a rather drab-looking, cloudy consommé which he presented as “caldo de camarón” or shrimp broth. The flavour was savoury and warming, light but comforting, energising as well as soothing. In answer to my queries about the caldo, he took me through his mother’s recipe and informed me that there is nothing like it to ease an aching head and cure an excess of alcohol. He recommended the inclusion of guajillo chillies and the use of “polvo de camarón”, shrimp powder, but having experimented with the señora’s quite vague recipe, I have found that a sweeter chilli, like a “pasilla”, has a more rounded effect and subtle heat, and as shrimp powder is not widely available, I am featuring raw tiger prawns complete with shells and heads.

Needless to say, caldo de camarón is delicious enough in its own right, and needs no help from a hangover!

Shrimp broth – Caldo de camarón

Serves 2

200 g/7 oz raw prawns/shrimp, with shells and heads, defrosted if frozen
15 ml/1 tbsp olive oil
150 g/5 oz onions, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 hottish red chilli, including seeds, coarsely chopped
200 g/7 oz tomatoes, coarsely chopped
7.5 ml/1.5 tsp pasilla chilli flakes or powder, or to taste
15 ml/1 tbsp dried epazote (or a large sprig of fresh epazote if you can find it)
15 ml/1 tbsp bouillon powder
500 ml/1 pint water
Sea salt and freshly ground black pepper

Peel and devein the prawns, reserving the shells and heads. Dice the flesh and set it aside.

Heat the oil in a medium saucepan and add the onions, garlic, red chilli and prawn shells and heads. Cook, stirring regularly, until the onions and garlic are soft and starting to brown. Mix in the tomatoes and continue to cook until they have broken down into a mush. Sprinkle in the chilli flakes and epazote, and cook for two or three minutes longer. Pour in the water, give it all a good stir, cover the pan and simmer for 20 minutes.

Pour the broth through a sieve into a clean saucepan, pressing down hard on the solids to extract all the liquid and flavour.

Bring the caldo back to the boil, add the diced prawns and remove from the heat. Set aside for five minutes, by which time the prawns will be cooked. Grind in some black pepper and taste for seasoning. It is unlikely that you will need any salt, as the prawn shells and bouillon will probably have provided sufficient salinity, but taste and adjust as necessary – and if it is not spicy enough for you, feel free to add more chilli flakes.

Pour the broth into two mugs and welcome in the New Year.

Feliz Año Nuevo – Happy New Year!


Chilli and Chocolate Stars of the Mexican Cocina by Isabel Hood is available from Amazon.co.uk

Just The Two of Us Entertaining Each Other by Isabel Hood is available from Amazon.com and Amazon.co.uk

Add New+Year+in+Mexico+%2D+Shrimp+Broth to Twitter Add New+Year+in+Mexico+%2D+Shrimp+Broth to Facebook Add New+Year+in+Mexico+%2D+Shrimp+Broth to MySpace Add New+Year+in+Mexico+%2D+Shrimp+Broth to Del.icio.us Digg New+Year+in+Mexico+%2D+Shrimp+Broth Add New+Year+in+Mexico+%2D+Shrimp+Broth to Yahoo My Web Add New+Year+in+Mexico+%2D+Shrimp+Broth to Google Bookmarks Add New+Year+in+Mexico+%2D+Shrimp+Broth to Stumbleupon Add New+Year+in+Mexico+%2D+Shrimp+Broth to Reddit




New Year in Mexico - Pozole Recipe
New Year in Mexico - Churros and hot chocolate
Christmas in Mexico - Rum Punch
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Mexican Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Isabel Hood. All rights reserved.
This content was written by Isabel Hood. If you wish to use this content in any manner, you need written permission. Contact Isabel Hood for details.

g


g features
Prawns in Garlic Sauce Recipe

The Drinks of Mexico - Barley Water Recipe

Yucatán – Black Rice Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor