Every culture has its dumplings to rave about.
Albondigas de Camarones from Mexican cuisine is an example of some of the finest. In fact I'll go so far as to say, it is one of this cuisines finest soups.
Fresh shrimp combines with succulent corn, Mexican oregano and cinnamon to make delicate yet instensely flavored meatballs. This is then poached in a soup potent with clam juice, stock, tomatoes and the incomparable flavor of chipotle peppers.
All in all, though it makes a great addition to the winter table, the flavors are so refreshing that I can see it being a soup for all seasons. I also love the fact that it is light and not as heavy on the belly as it's meatier compadres.
I have been eyeing this recipe by Mark Miller for a very long time. For those of you who have been with me a while know that I have been a fan of Mark Miller ever since I have been a teenybopper in pig tails.
So with a plethora of Albondigas de Camarones dotting the blogosphere, it should come as no surprise that his is the one I'd gravitate towards. His techqniques follow time honored culinary traditions tempered with a healthy respect for creative liberties & modern twist. A concept, I for one admire and mirror in my own kitchen.
So without further ado, Albondigas de Camarones ~
Gather the ingredients,Dumplings: 1 lb peeled, shelled & deveined shrimp (reserve shells for stock), 1 shallot, 1 small plum tomato, 6 tbs canned corn kernels, drained, 1 tsp cumin-coriander powder, 1/2 tsp ground cinnamon, 1 tsp whole dried Mexican oregano (crushed with fingers), 1/2 tsp Ancho chile powder or New Mexico Chile powder, 1/2 tsp salt, 1 egg yolk only & 1 tbs all-purpose flour
Soup:
4 cups chicken stock, 2 bottles clam juice or fish stock, 1 large 28 oz can petit diced tomatoes, 4 garlic cloves, peeled, 1 medium yellow onion, 3 chipotle peppers in adobo sauce (canned) & 2 tbs vegetable or olive oil.
Fresh chopped cilantro to serve
Soup base: In a pot, add the clam juice or fish stock, chicken stock and shrimp shells. On high heat, bring to boil, then simmer for 15-20 minutes on very low heat. Turn off the heat and set aside.
Dumplings:
Tomato: Peel and seed. Chop as finely as possible.
To a food processor bowl, add the shallot and finely chop. Add the shrimp and process for a few seconds to a paste.Remove the shrimp to a bowl. Add the tomatoes, corn, egg yolk, flour, cumin-coriander powder, chile powder, salt, oregano and cinnamon. Using clean hands thoroughly combine and set aside.
Garlic: Finely chop and set aside
Onion: Peel, discard skin and ends. Quater and slice as thin as possible.
Chipotle peppers: Finely chop (do not seed)
In a large pot, heat the olive oil for a few seconds. Add the garlic and onion and turn the heat down to medium-low. Slow saute the onions for about 10 minutes or so until the onions are very soft and begin to lightly brown along the edges.
Add the canned tomatoes and chipotle peppers. Cover the pan with a lid and stew for about 20 minutes on medium-low heat.
Place a sieve over the pot and add the stock. Increase heat to high and bring to a rolling boil.
Using a table spoon, spoon the dumpling mixture and roll into circles between the palms. Drop into the soup. Once all the dumplings are in the soup, reduce to medium-low heat and poach the dumplings for about 5-7 minutes. Taste and adjust seasonings.
Ladle the soup into serving bowls, top with chopped cilantro and serve immediately.
Recipe for
Albondigas de Camaron ~ Mexican Style Shrimp & Corn Dumpling Soup
Slightly Adapted Recipe by Mark Miller
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves 4
Shopping list
Dumplings:
1 lb peeled, shelled & deveined shrimp (reserve shells for stock)
1 shallot
1 small plum tomato
6 tbs canned corn kernels, drained
1 tsp cumin-coriander powder
1/2 tsp ground cinnamon
1 tsp whole dried Mexican oregano (crushed with fingers)
1/2 tsp Ancho chile powder or New Mexico Chile powder
1/2 tsp salt
1 egg yolk only
1 tbs all-purpose flour
Soup:
4 cups chicken stock
2 bottles clam juice or fish stock
1 large 28 oz can petit diced tomatoes
4 garlic cloves, peeled
1 medium yellow onion
3 chipotle peppers in adobo sauce (canned)
2 tbs vegetable or olive oil
Fresh chopped cilantro to serve
Preparation:Soup base:
In a pot, add the clam juice or fish stock, chicken stock and shrimp shells. On high heat, bring to boil, then simmer for 15-20 minutes on very low heat. Turn off the heat and set aside.
Dumplings:
Tomato: Peel and seed. Chop as finely as possible.
To a food processor bowl, add the shallot and finely chop. Add the shrimp and process for a few seconds to a paste.Remove the shrimp to a bowl. Add the tomatoes, corn, egg yolk, flour, cumin-coriander powder, chile powder, salt, oregano and cinnamon. Using clean hands thoroughly combine and set aside.
Garlic: Finely chop and set aside
Onion: Peel, discard skin and ends. Quater and slice as thin as possible.
Chipotle peppers: Finely chop (do not seed)
Method:
In a large pot, heat the olive oil for a few seconds. Add the garlic and onion and turn the heat down to medium-low. Slow saute the onions for about 10 minutes or so until the onions are very soft and begin to lightly brown along the edges.
Add the canned tomatoes and chipotle peppers. Cover the pan with a lid and stew for about 20 minutes on medium-low heat.
Place a sieve over the pot and add the stock. Increase heat to high and bring to a rolling boil.
Using a table spoon, spoon the dumpling mixture and roll into circles between the palms. Drop into the soup. Once all the dumplings are in the soup, reduce to medium-low heat and poach the dumplings for about 5-7 minutes. Taste and adjust seasonings.
Ladle the soup into serving bowls, top with chopped cilantro and serve immediately.
