Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 tsp ground cumin
  • 6 cups low-sodium seafood stock
  • 1 tsp smoked paprika
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 1 lb raw shrimp, peeled and deveined
  • 2 medium carrots, sliced into rounds
  • 2 medium gold potatoes, cubed into ½ inch pieces
  • 1 cup frozen peas
  • 1 large lime, juiced
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a stock pot. Add the diced onion and sauté until translucent. Stir in the minced garlic and cumin, cooking for 60 seconds.
  2. Transfer the soaked guajillo chiles and the sautéed aromatics into a blender. Pour in 2 cups of the seafood stock and blend until the mixture is a smooth paste. Pour this concentrate back into the pot and stir in the remaining stock, smoked paprika, and bay leaf.
  3. Bring the broth to a gentle boil, then reduce to a simmer. Add the cubed potatoes and carrots. Cover and cook for 10–12 minutes, or until the vegetables are tender.
  4. Gently stir in the raw shrimp and frozen peas. Simmer for 2–3 minutes, just until the shrimp turn opaque and pink.
  5. Remove the pot from heat. Stir in the fresh lime juice and chopped cilantro.