Spicy Shrimp Stew from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
My research trips to Veracruz have been made immeasurably more productive by Victor Agustín Benítez, who must be one of the world’s most knowledgeable guides. Victor is a man of great...
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Ingredients
- Lime wedges for garnish
- 2 teaspoons salt, or to taste
- 8 cups water
- 2 tablespoons olive oil
- 2 garlic cloves, coarsely chopped
- 2 large fresh epazote sprigs, leaves only, or 1 tablespoon crumbled dried epazote
- 1–2 tablespoons Chipotle Chile Paste
- 1½ pounds extra-large shrimp (sold as 14–16 count) in the shell, preferably with heads on
- 2 large ripe tomatoes, peeled
- ½ small white onion, coarsely chopped
- 1 recipe Corn Masa Dumplings
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