Shrimp Broth with Noodles
Servings
6Servings
Servings
6Servings
Ingredients
  • 6dried guajillo chiles deveined
  • 3dried ancho chili peppers deveined
  • ¼ onion cut into chunks
  • 2whole garlic cloves
  • 2tbsp ghee
  • 12 large shrimp with head and shell
  • salt and pepper to taste
  • 2.5 L water
  • 4tbsp vegetable or shrimp seasoning
  • 3 bay leaves
  • avocado oil
  • onion finely chopped
  • 2garlic cloves finely chopped
  • 1200 g, 7-oz package noodles
  • Garnish with chopped fresh cilantro and red onion
Instructions
  1. Roast the chili peppers, the onion chunks, and the whole garlic cloves, and set aside.
  2. Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Once Hot displays on the control panel, add the ghee, brown the entire shrimp and season with salt and pepper. When the shrimp change color, remove from heat. Peel and set shrimp aside.
  3. Put the shells back into the Instant Pot® bowl, then add the water, seasoning, the roasted ingredients, and the bay leaves. Press Cancel, then press Broth/Soup and cook for 10 Minutes.
  4. Once the time is up, press Cancel and then turn the steam release handle to Venting. Once all the steam has been released, open the lid. Then blend.
  5. Press Saute on the Instant Pot®. Once Hot appears on the display, add avocado oil, then stir fry onion and garlic. Add the noodles. Once golden, add blended mix through a strainer. Once boiling, check for salt, press Cancel and then press Broth/Soup, add the shrimp, and cook for 6 Minutes.
  6. Once the time is up, press Cancel and then turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  7. Serve in a deep plate, garnish with cilantro and onion.