Dry Shrimp & Surimi Broth

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Ingrédients

600 ml water

50 g dried shrimp (headless)

10 g chipotle chili (canned).

230 g chopped tomato

15 g onion

2 g garlic

15 ml oil

70 g carrot chopped into cubes

100 g potato cut into cubes

150g SURIMI chopped into cubes

salt and pepper

1 avocado (cubed) & 4 lemons

Instructions

Place a pot on the stove over medium heat, add the water and dried shrimp, let it boil.
Blend the tomato, onion, garlic and chipotle chili (if necessary, take water from the shrimp broth to blend the broth).
In a pot over medium heat, add the oil and tomato broth.
Add the cubed potato and carrot.
Add the broth and boiled shrimp, let it boil for 40 or 50 minutes until the vegetables are cooked.
Remove from the heat and add the SURIMI.
Serve with lemon and cubed avocado.

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Dry Shrimp & Surimi Broth

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