Margie - 5-3-2004 at 04:04 PM
This is really good, again it's from the Coyote Cafe:
The dumplings can be made and poached ahead of time, and the broth heated at the last minute. Rice and vegetables can be added to make a delicious
stew.
For four Servings
1/2 pound shrimp, peeled and deveined
3 TBLSP. cooked fesh corn
1 TBLSP. minced white onion
1 TBLSP. minced peeled and seeded tomato
1 tsp. of canela, or 1/2 tsp. of cinnamon
1/2 tsp Mexican Oregano
1/4 tsp. salt
1 TBLSP. flour
1 egg yolk
1 tsp. ground coriander seed
1 TBLSP. pureed rehydrated ancho chiles (optional)
1/4 cup thinly sliced white onion
4 cloves garlic, minced
2 TBLSP. olive oil
1 pound of Roma tomatoes, chopped
3 canned shipotle chiles in adobo sauce, julienned
6 cups fish stock (or clam juice)
12 sprigs cilantro
Mince the shrimp and pulse in a blender into a rough paste. Put into a bowl and add the corn, minced onion, minced tomato, canela, oregano, salt,
flour, egg yolk, coriander, and ancho puree. Mix together well and set the bowl in a larger bowl half filled with ice and water to keep the mixture
cold.
Saute the sliced onion and garlic in the oil for about 15 minutes. Add the Roma tomatos and chipotles, cover, and cook for a further 25 minutes.
Add the stock and bring to a boil.
Divide the shrimp mixture into 12 large rounded spoonfuls and poach in the soup for about 5 minutes. Add stock if soup becomes to thick.
Serve and garnish with cilantro.
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I double this, and serve over rice, and I add a few carrots and some chopped
celery.
Goes really good with some hot crunchy french bread, and a nice tossed salad.
.
[Edited on 5-3-2004 by Margie]