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close up of fideo with shrimp in skillet
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Chipotle Fideo With Shrimp

Fideo, vermicelli pasta and jumbo shrimp in a spicy chipotle sauce!
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients

  • 1 large roma tomato roughly chopped
  • 2 large chipotle in adobo
  • 4 cloves of garlic roughly chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp fresh ground pepper
  • 2 lemons slice one into thing rings and reserve, juice the other one
  • Salt to taste
  • 3- 3 1/2 cups chicken broth
  • 2 tbsp avocado or olive oil
  • 1 cup onion diced
  • 1 dried guajillo sliced into thin rings, optional
  • 5 oz box of vermicelli pasta or your favorite brand of fideo
  • Pinch of crushed oregano
  • 16 jumbo shrimp peeled and deveined

Instructions

  • To the blender, add the roughly chopped tomato, chipotles, 4 cloves of garlic, 1/2 tsp ground cumin, 1/2 tsp black pepper, juice of 1 lemon and salt to taste. Blend on high until smooth. Set aside.
  • On the back burner, add the chicken broth and keep it warm on low heat.
  • In a deep skillet, preheat 2 tablespoons of oil at medium heat for one minute.
  • To the skillet, add the onions and guajillo pepper. Saute for 3 minutes.
  • Add the box of vermicelli pasta. Toast and fry the pasta for 3-4 minutes.
  • To the skillet, add the blended tomato/chipotle puree. Stir well to combine and cook for 3 minutes.
  • To the skillet, pour in 1 cup of warm chicken broth. Gently stir to combine. Let the broth cook down 3/4 of the way before adding 1 more cup of warm broth. Repeat and let it cook down.
  • Add the 3rd cup of broth to the skillet. Stir gently. Add the uncooked shrimp and nestle it down into the broth and pasta. Season lightly with salt and pepper. I like adding the broth this way so that I am using just enough to cook the pasta all the way. If I add too much broth, the pasta will just keep absorbing it and it might get mushy.
  • Sprinkle on crushed oregano. Cover the top with thin lemon slices. Reduce heat slightly, cover and continue cooking until it thickens and shrimp is completely cooked through. Check after 5-6 minutes. Remove from heat. Fluff with fork after 5 more minutes. Serve right away.

Notes

If you want to prepare the recipe the original way, you will need a molcajete or mortar and pestle. I ground the cumin seeds and peppercorns, added the sliced garlic and ground until I had a paste. I then added the chipotles and continued working them in to form a thick paste. Mix in the juice of 1/2 a lemon and add salt to taste. In a pinch, I sometimes use knorr tomato chicken bouillon to make a quick chicken broth. Just be aware it has salt.