Trilogia de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with an aguachile tostada)
By Chef Benito Molina, Manzanilla, Ensenada, Mexico

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6

Black Bean Broth
Ingredients: (use organic when possible)
2/3 lb. (300 grams) Black Beans
1/2 Onion
2 Bay Leaves
2 Garlic Cloves
1 Dried Chile (ancho, cascabel, guajillo)
TT Salt

Procedure:
1. First, clean the beans. In a sauce pan with warm water add beans, onion, bay leaves, garlic cloves, dried chile (ancho, cascabel, guajillo) and salt. Once the water comes to a boil, reduce heat to a simmer. When beans are ready (do not overcook them), take them out of the water and let them cool down.

2. Reserve the liquid.

Shrimp Broth
Ingredients:
4 tbls. Olive Oil
2 Tomatoes (cut in quarters)
4 cup Water
1/2 cup Lager Beer
2/3 lb. (300 grams) Shrimp* (with heads, + heads and shells reserved from the albondigas and aguachile)
3 Dried Chiles (ancho, cascabel, guajillo)
3 Garlic Cloves
1/2 Onion
1/2 cup Shrimp Powder
Fresh Herbs (laurel, oregano, sage, thyme)

Procedure:
1. In a pot, add olive oil, then onion, dried chiles and tomatoes, and then the garlic and 1/4 C shrimp powder. Let caramelize, then add shrimp and the heads and shells reserved from the albondigas and aguachile.

2. Add beer and let it reduce. Then add 4 cups of water and the fresh herbs for seasoning and reduce to half.

3. Finally, add an additional 1/4 C of shrimp powder.

*Seafood Watch recommends wild-caught shrimp from the U.S. over most imported sources.