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Categories: Best Recipes, Fish and Shellfish, Soups

Shrimp albondigas with guajillo-chipotle sauce

The cocktails are a real icebreaker at this dinner party. Two couples have arrived almost simultaneously. They're greeted in Spanish and English by their hostess, Gina Pacheco, and her husband, Carlos Madrazo, and there's a flurry at the door of ... Read more

Total time: 1 hour, 30 minutes | Serves 8
Note: For the fresh masa, you may substitute dough made by mixing one-half cup corn tortilla mix with one-fourth cup warm water.


  • 4 dried guajillo chiles, cleaned, seeded, deveined
  • 2 dried chipotle chiles, cleaned, seeded, deveined
  • 3 medium tomatoes, left whole (about 1 pound)
  • 1 small to medium onion
  • 4 cloves garlic
  • 1 1/2 cups fish stock
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Step 1Toast the guajillo and chipotle chiles in a dry skillet until fragrant, about 3 to 4 minutes. Roast the tomatoes, onion and garlic in a 450-degree oven for 15 minutes.

Step 2Bring one-half cup water to boil in a saucepan, add the toasted chiles and simmer for 5 minutes. In a blender, mix the chiles with their cooking water, the roasted tomatoes, onion, garlic and the fish stock. Strain.

Step 3Cook the sauce in a saucepan over low heat for 15 minutes. Check seasoning and continue to simmer over low heat while you prepare the albondigas.

Shrimp albondigas

  • 1 1/2 pounds uncooked shrimp, peeled and deveined
  • 1/2 onion, roughly chopped
  • 2 cloves garlic
  • 1/2 cup fresh corn masa dough
  • 2 eggs, slightly beaten
  • 3/4 cup plus 2 tablespoons finely chopped cilantro
  • Salt
  • Freshly ground black pepper

Step 1In a food processor, mix the shrimp, onion, garlic, corn masa dough and eggs until well blended. Add three-fourths cup cilantro, salt and pepper and pulse briefly.

Step 2Lightly oil your hands and form small (three-fourths-inch) meatballs with the shrimp mixture.

Step 3Drop the meatballs into the sauce and cook at low heat without stirring until the meatballs are firm, about 5 minutes. If the sauce thickens too much, add more stock.

Step 4To serve, place three albondigas with sauce in each ramekin or small bowl and sprinkle with the remaining 2 tablespoons of cilantro.

Each serving:
158 calories; 18 grams protein; 15 grams carbohydrates; 3 grams fiber; 3 grams fat; 1 gram saturated fat; 175 mg. cholesterol; 672 mg. sodium.
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