Recipe for the mexican cactus (nopales) soup, with shrimps
(Sopa de Nopales con Camarón)
The Nopales with shrimp soup is a perfect as a side dish; with the chipotles blended in this soup it has enough bite to be an interesting first course, with an unmistakable mexican food touch... The nopal cactus is a very important cultural symbol part of the mexican heritage, as you see one depicted on the mexican flag.
Mexican recipe for cactus with shrimp soup (sopa de nopales con camarón)
- 4 tomatoes cut in quarters
- 2 chipotle chilies from a chipotle in adobo can
- 3 cups shrimp broth, or fish broth
- 4 cups water
- 3 tablesoups olive oil
- 1/2 onion, chopped to very small bits
- 1 lb. Shrimp, peeled and deveined
- 1 sprig fresh epazote
- Salt, to your taste
Preparation:
1) Using a food processor, liquefy the tomatoes, the shrimp broth and the chipotles. Pour in a large bowl and reserve.
2) Bring the oil to heat and fry the onion bits; mix in the tomato salsa we did in step one; mix in the water, the shrimp, the nopales and the epazote.
3) Season with salt; leave over high heat until the soup starts to boil; reduce the heat and simmer for a few minutes.
Serve in an attractive mexican style terra cotta bowl.
