Shrimp meatballs with vegetables
Ingredients:
• 2 pounds of peeled and clean white shrimp (store the husks for use in the broth)
• 1 egg
• ¼ cup of bread crumbs
• 2 chopped carrots
• 1 chopped potato
• 1 zucchini
• 1 chayote squash
• 3 guajillo peppers
• 3 tree peppers
• 4 tomatoes
• ½ onion
• cilantro
• 1 sprig of celery
• 2 bay leaves
• pepper, salt and garlic salt to taste
• 1/8 tbsp. of oregano
• 2 finely chopped garlic gloves
Preparation:
For the broth:
-Clean the shrimp, remove the head and shell and devein. Keep the shells to use them.
-In a large pot, boil about 3 liters of water with onion, celery, bay leaf, salt, pepper, oregano and shrimp shells until the broth is made.
-Strain the broth (this will prevent you from using artificial seasonings).
-Boil the peppers and tomatoes with just enough water, until they are soft.
-Blend with garlic and onion.
-Strain and add to the broth.
For the meatballs:
- Finely chop the shrimp until a paste is formed (you can liquefy it or pass it in a food processor) to leave the ground meat.
- Drain the meat in a sieve for several minutes.
-Add egg and breadcrumbs, garlic salt, pepper and chopped cilantro and mix well.
-Form the balls.
-Add them to the broth, with the vegetables.
-Let them simmer until they are cooked.
This dish is served hot.
