Prep 5 mins
Cook 35 mins
This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas.
- 1 lb medium shrimp (31-40 count)
- 2 tablespoons oil
- 4 roma tomatoes (chopped)
- 4 garlic cloves (crushed with the back of a knife)
- 1 small white onion (chopped)
- 2 jalapenos (sliced in 1/8's lengthwise)
- 1⁄2 cup tomato puree
- 2 chipotle chiles (canned in adobo sauce)
- 1 tablespoon adobo sauce (from the canned chipotles)
- 4 cups water
- 2 teaspoons salt
- 1 chayote (sliced in half then lengthwise in 1/4 inch thick slices)
- 2 ears corn (cut in half)
- 2 tablespoons cilantro (minced)
- Wash shrimp and set aside.
- Heat oil in a large stock pot on medium high heat. Add in onions and garlic. Saute stirring occasionaly for 3 minutes. Add in jalapenos and saute for 5 minutes. Add in tomatoes. Cook stirring occasionally for 5 minutes or until the tomatoes start to get mushy.
- Next, add in the tomato puree. Cook slightly covered for 10 minutes.
- Pour in the water, chayote and corn. Stir the soup and cover slightly. Continue cooking for an additional 10 minutes.
- Lastly, add in shrimp and cilantro. Cook completely covered for 10 minutes on medium low.
- Serve the soup with some nice crusty french bread, fresh tortillas or saltine crackers.