In a large pot, combine the shrimp stock, carrots, onion, mirlitons and chipotles. After the carrots and mirlitons soften (15 to 20 minutes), add shrimp. Bring back to a simmer and cook for 5 more ...

When it comes to Mexican cuisine, soups are an art form. Whether you’re looking for comfort, bold flavors, or a warm embrace in a bowl, Mexico’s soups deliver.

Remove shrimp from marinade, and set aside. Place marinade in pot with fish stock and 1 cup wine, and cook on medium-high heat for 15 minutes or until reduced by a third. Add cream, and simmer for ...

Some soups make a meal, and this one certainly qualifies. You may substitute shrimp for the chicken in the soup if you want to try something different, but it’s still a substantial dish. The ...

Many cooks add rice or noodles to this soup, but I’ve always felt Mexican chicken soup simply doesn’t work without the presence of the humble cabbage. Get the recipe. Cook time: 2 hours, 45 ...

The El Chapo molcajete ($60) is loaded with high-end seafood, including a whole lobster, callo de hacha (pen shell clams), large cocktail shrimp, cooked octopus, raw Mexican white shrimp, and ...

In a small bowl, combine the diced red onion and lime juice; let stand for 10 minutes. Meanwhile, toss the cooked shrimp, roma tomatoes, celery, jalapeno, salt and black pepper in a bowl until ...

Technique tip: Shrimp cook quickly to be sure to keep watch. Don't crowd the pan. Swap option: Instead of anchovies, you can use capers or olives (keeping the same procedure) in the butter.

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until it starts to soften, about 2 minutes. Add the shrimp and gently cook until just opaque on the bottom.