Ingredients
500 grs shrimps clean & deveined
150 grs of masa (corn dough)
1 tsp ground coriander seed
2 garlic cloves grated
1 tsp freshly ground pepper
Sea salt to taste
Fresh cilantro
2 litters fish stock
2 tbsp E.V.O.O
1 medium size white onion
1 poblano pepper
4 roma tomatoes
2 zucchinis
1 potato
2 carrots
Procedure
Add a little bit of warm water to the masa, until it has a softer, more manageable texture. Using the food processor, grind shrimps to a paste then put it in a large bowl. Add the masa, coriander, garlic, ground pepper & sea salt. Let this rest for 30 minutes in the refrigerator.
Put the oil in a sauce pan, add the chopped onion, tomatoes, peppers and chopped garlic at the end. Add the fish stock and let it come to a boil, season with salt and pepper and add sliced potato and carrot. Let it cook for five minutes, then with a teaspoon add the shrimp balls and the sliced zucchini, let cook for five minutes and serve in a bowl with a slice of lime and warm tortillas on the side.