Trilogia de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with an aguachile tostada)
By Chef Benito Molina, Manzanilla, Ensenada, Mexico

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6

Black Bean Broth
Ingredients: (use organic when possible)
2/3 lb. (300 grams) Black Beans
1/2 Onion
2 Bay Leaves
2 Garlic Cloves
1 Dried Chile (ancho, cascabel, guajillo)
TT Salt

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.

Shrimp Broth
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 Onion
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 shrimp powder.

*Seafood Watch recommends wild-caught shrimp from the U.S. over most imported sources.

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy 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


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