Shrimp Albóndigas With Guajillo-Chipotle Sauce Recipe - Cooking Index
Shrimp Albóndigas With Guajillo-Chipotle Sauce Recipe - Cooking Index
| Sauce | ||
| 4 | Seeded dried guajillo chiles - deveined | |
| 2 | Seeded dried chipotle chiles - deveined | |
| 3 | Tomatoes - (abt 1 lb) (medium) | |
| 1 | Onion - (to medium) (small) | |
| 4 | Garlic cloves | |
| 1 1/2 cups | 355ml | Fish stock |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| Shrimp Albóndigas | ||
| 1 1/2 lbs | 681g / 24oz | Uncooked shrimp - peeled, deveined |
| 1/2 | Onion - roughly chopped | |
| 2 | Garlic cloves | |
| 1/2 cup | 31g / 1.1oz | Fresh corn masa dough* |
| 2 | Eggs - slightly beaten | |
| 3/4 cup | 12g / 0.4oz | Finely-chopped cilantro - plus |
| 2 tablespoons | 30ml | Finely-chopped cilantro |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* For the fresh masa, you may substitute dough made by mixing one-half cup corn tortilla mix with one-fourth cup warm water.
For the Sauce: Toast the guajillo and chipotle chiles in a dry skillet until fragrant, about 3 to 4 minutes.
Roast the tomatoes, onion and garlic in a 450-degree oven for 15 minutes.
Bring one-half cup water to boil in a saucepan, add the toasted chiles and simmer for 5 minutes.
In a blender, mix the chiles with their cooking water, the roasted tomatoes, onion, garlic and the fish stock. Strain. Cook the sauce in a saucepan over low heat for 15 minutes. Check seasoning and continue to simmer over low heat while you prepare the albóndigas.
For the Shrimp Albondigas: In a food processor, mix the shrimp, onion, garlic, corn masa dough and eggs until well blended. Add three-fourths cup cilantro, salt and pepper and pulse briefly.
Lightly oil your hands and form small (3/4-inch) meatballs with the shrimp mixture. Drop the meatballs into the sauce and cook at low heat without stirring until the meatballs are firm, about 5 minutes. If the sauce thickens too much, add more stock.
To serve, place three albóndigas with sauce in each ramekin or small bowl and sprinkle with the remaining 2 tablespoons of cilantro.
This recipe yields 8 servings.
Each serving: 158 calories; 18 grams protein; 15 grams carbohydrates; 3 grams fiber; 3 grams fat; 1 gram saturated fat; 175 mg. cholesterol; 672 mg. sodium.
Source:
The Los Angeles Times, 05-05-2004
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