de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a
cantina style broth with an aguachile tostada)
By Chef Benito Molina,
Manzanilla, Ensenada, Mexico
Participant: Cooking for
Solutions Conference 2006
Black Bean Broth
(use organic when possible)
2/3 lb. (300 grams) Black Beans
2 Bay Leaves
2 Garlic Cloves
1 Dried Chile (ancho, cascabel, guajillo)
1. First, clean the beans. In a sauce
pan with warm water add beans, onion, bay leaves, garlic
cloves, dried chile (ancho, cascabel, guajillo) and salt.
Once the water comes to a boil, reduce heat to a simmer.
When beans are ready (do not overcook them), take them
out of the water and let them cool down.
2. Reserve the liquid.
4 tbls. Olive Oil
2 Tomatoes (cut in quarters)
4 cup Water
1/2 cup Lager Beer
2/3 lb. (300 grams) Shrimp* (with heads, + heads and shells
reserved from the albondigas and aguachile)
3 Dried Chiles (ancho, cascabel, guajillo)
3 Garlic Cloves
1/2 cup Shrimp Powder
Fresh Herbs (laurel, oregano, sage, thyme)
1. In a pot, add olive oil, then onion,
dried chiles and tomatoes, and then the garlic and 1/4
C shrimp powder. Let caramelize, then add shrimp and the
heads and shells reserved from the albondigas and aguachile.
2. Add beer and let it reduce. Then add
4 cups of water and the fresh herbs for seasoning and
reduce to half.
3. Finally, add an additional 1/4 C of
*Seafood Watch recommends wild-caught shrimp from the
U.S. over most imported sources.
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch
Programs are empowering seafood consumers and
businesses to make choices for healthy oceans.
To learn more, visit www.seafoodwatch.org.