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Ingredientes
- 8 ounce Shrimp
- 1/4 c. Chopped onion
- 1/4 c. Diced fresh tomatoes
- 1 x Egg yolk
- 2 Tbsp. Flour
- 1/2 tsp Dry oregano
- 1/2 tsp Salt
- 1 Tbsp. Oil
- 1 sm Onion, thinly sliced
- 1 x Poblano pepper
- 15 ounce Canned tomatoes, liquid removed and minced
- 4Â 1/2 c. Fish stock
- 1/4 c. Minced cilantro
Direcciones
- 1. Roast the poblano pepper; peel the skin off and cut the pepper into strips.
- 2. Peel and devein the shrimp. Chop, by hand or possibly with a food processor to a coarse puree.
- 3. In a bowl, combine the shrimp, chopped onion, diced tomato, egg yolk, flour, oregano and salt. Blend this mix together and put it in the fridge while making the rest of the dish.
- 4. Saute/fry the onion in the oil till lightly carmelized. Add in the roasted pepper strips and the canned tomatoes and cook for a couple min longer.
- 5. Add in the fish stock to the pot and bring it to a boil; reduce the heat and simmer for 15 min.
- 6. Form shrimp-balls, about a Tbsp. in size and drop them into the stock. Simmer for about 10 min.
- **Garnish the soup with the cilantro and serve with lime wedges on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 56 | 31% |
| Total Fat 6.26g | 8% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 86mg | 29% |
| Sodium 1401mg | 58% |
| Potassium 608mg | 17% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.07g | 3% |
| Protein 18.62g | 30% |
