Oh meatballs how I love them, over rice just so nice, with some noodles or sometimes zoodles, in a stew who ever knew, on their own they can stand alone,in a dish simply delish, in a bowl they rock & roll, on my plate they`re just so great…Enough of my bad Dr. Seuss impersonation, but I do love meatballs! This simple man`s plan to healthier eating today is Albondigas de Camaron (Shrimp Meatballs) in Guajillo-Tomato Broth. Lighter than it`s beef or pork cousins but equally delicious this is a warming bowl of goodness perfect for cooler nights. Add some warm tortillas or bread for the broth & a side salad to complete dinner. As a bonus this recipe is gluten free, dairy free, low fat, low carb & low calorie for those with allergies or special diets.
Here`s what you`ll need for your Albondigas de Camaron (Shrimp Meatballs) in Guajillo-Tomato Broth:
Shrimp-1 lb peeled & deveined
Egg-1 large yolk
Cilantro- 3 Tablespoons chopped + more to garnish
Onion- 1 divided, 3 Tablespoons small dice & the remaining roughly chopped.
Garlic Powder-1/2 teaspoon
Paprika- 1/2 teaspoon
Mexican Oregano- 1 teaspoon
Cayenne Pepper- 1/2 teaspoon (optional)
Coriander- 1/2 teaspoon
Masa Harina (Corn Flour)-1 heaping tablespoon
Roma Tomatoes-2 lbs cored & seeded
Garlic-3-4 cloves chopped
Guajillo Chiles 8-10 stems & seeds removed
Shrimp Stock-5 cups (Fish Stock, Chicken Stock, Clam Juice or water may be substituted)
Epazote- 1 small bunch
Cinnamon- 1 stick
S & P
Core & deseed the tomatoes.Finely dice 3 tablespoons of onion & give the rest a rough chop.Remove the stems & seeds from the Guajillo peppers.Heat a splash of olive oil in a Dutch oven or stock pot over medium high heat. When hot add the tomatoes, garlic & onions, give a stir & cook for a couple of minutes. Add in the peppers. Cook for 5-7 more minutes.Add the stock, epazote & cinnamon stick. Stir, cover, bring to a boil & reduce heat to a simmer for 20-25 minutes.Remove the cinnamon stick & epazote.Working in batches transfer the tomato, pepper & stock mixture to a blender cup. When blending hot liquids don`t fill more than about half full. remove the center piece of the lid & cover with a kitchen towel. You need somewhere for the steam to escape. Give it a whirl until well pureed.This step is optional but leads to a smoother soup as well as removes any missed seeds. Pour through a fine mesh strainer working it through with the back of a spoon. Discard any solids & return to the pot. Bring to a simmer.To a food processor add the peeled & deveined shrimp, masa harina (Corn Flour), egg yolk, oregano, garlic powder, coriander, paprika & cayenne. Add a pinch of S & P as well. Pulse a few times to thoroughly combine.To the shrimp mixture add the diced onion & cilantro.Give it a good mix.Wet your hands with a bit of water & form your meatballs. Mine are about 3/4 the size of a golf ball.Gently add the albondigas to the simmering soup. cook for 5-7 minutes until cooked through.
Garnish with a little more cilantro & serve limes on the side to squeeze.(Highly recommended)
Serve & enjoy your Albondigas de Camaron (Shrimp Meatballs) in Guajillo-Tomato Broth!!