Ingredients:

  • 3 guajillo chilis, stems and seeds removed
  • 2 cloves garlic, peeled
  • 1/4 cup white onion, chopped
  • 2 tbsp dried shrimp
  • 1 cup warm water
  • 1 lb fresh shrimp, peeled and deveined
  • 8 cups low-sodium seafood stock
  • 2 medium carrots, sliced into rounds
  • 2 medium gold potatoes, cubed
  • 1 medium zucchini, sliced into half-moons
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, cubed

Instructions:

  1. Toast the guajillo chilis in a dry pan for 30 seconds until they smell fragrant. Soak them in hot water for 10 minutes to soften.
  2. Put the soaked chilis, garlic, onion, and dried shrimp into a blender. Add 1 cup of warm water and blend on high until the paste is smooth and mahogany colored.
  3. Heat olive oil in a large stock pot over medium heat. Sauté the blended chili paste for 2-3 minutes until it darkens slightly.
  4. Pour in the seafood stock. Stir in the dried oregano and salt, then bring it to a gentle simmer.
  5. Add the carrots and potatoes. Simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
  6. Stir in the zucchini and fresh shrimp. Cook for 5-7 minutes until the shrimp turn pink and opaque.
  7. Ladle the Shrimp Soup into bowls.
  8. Top with cubed avocado, fresh cilantro, and a squeeze of lime juice.