Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Shrimp |
| ¼ cup | Minced onion |
| ¼ cup | Diced fresh tomatoes |
| 1 \N | Egg yolk |
| 2 tablespoons | Flour |
| ½ teaspoon | Dried oregano |
| ½ teaspoon | Salt |
| 1 tablespoon | Oil |
| 1 small | Onion, thinly sliced |
| 1 \N | Poblano pepper |
| 15 ounces | Canned tomatoes, drained and chopped |
| 4½ cup | Fish stock |
| ¼ cup | Chopped cilantro |
1. Roast the poblano pepper; peel the skin off and cut the pepper into strips.
2. Peel and devein the shrimp. Chop, by hand or with a food processor to a coarse puree.
3. In a bowl, combine the shrimp, minced onion, diced tomato, egg yolk, flour, oregano and salt. Blend this mixture together and put it in the fridge while making the rest of the dish.
4. Saute the onion in the oil until lightly carmelized. Add the roasted pepper strips and the canned tomatoes and cook for a couple minutes longer.
5. Add the fish stock to the pot and bring it to a boil; reduce the heat and simmer for 15 minutes.
6. Form shrimp-balls, about a tablespoon in size and drop them into the stock. Simmer for about 10 minutes.
**Garnish the soup with the cilantro and serve with lime wedges on the side.
Recipe by: Authentic Mexican ISBN# 0-688-04394-1 Posted to TNT - Prodigy's Recipe Exchange Newsletter by scottmiller@... on Feb 22, 1997.