Albóndigas de Camarón
| March 8, 2012 | Posted by Vianney under Lent, Mexican, Soups & Stews |
Albóndigas de Camarón
One of my childhood favorites Albóndigas are comfort in a bowl. One of the many dishes my mom is known for. No one could resist her Albóndigas, even to this day the smell drives me to a state of giddy joy. Growing up she would make over sized Albóndigas for us kids. One placed in the center of a bowl swimming in a broth so flavorful the table hummed with the echo of children slurping. Served with piping hot corn tortillas and a drizzle of salsa ~ pure happiness.
Throughout the year I make Albóndigas from ground beef, turkey or pork. My girls request them so often I sometimes find myself ladling bowls in the height of summer. That’s how much we love them. In the Lenten season I turn to local shrimp to make Albóndigas de Camarón.
Lightly oil the palms of your hands to make rolling these balls of love easier. Serve over rice or ladle into bowls. They are even better the next day for a light lunch. Top with slices of radishes and don’t forget the corn tortillas. These Albóndigas de Camarón are a bit of my mom’s love from my home to yours. Enjoy!
Ingredients
- 1 lb fresh Shrimp
- 1 lb Tomatoes (I used half tomatoes half tomatillos)
- 2 tsp oregano
- 1-2 tbs. Maseca or flour
- 1 egg
- Olive oil
- ½ onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stocks, diced
- 2 tsp Cumin
- 4-5 cups Stock – seafood, shrimp or fish
- Salt
- Pepper
- Cilantro, rinsed and chopped
Instructions
- Roast tomatoes- On a dry comal over medium heat add tomatoes and tomatillos.
- Turn the tomatoes and tomatillos occasionally. When skin is blackened and blistered remove tomatoes. Allow to cool and dice. Set aside.
- Peel and devein shrimp. Place shrimp in food processor and pulse until finely ground.
- Transfer ground shrimp to bowl and add egg, oregano and Maseca or flour.
- With hands mix until well combined. Wash hands. Lightly oil hands and form small (3/4inch) meatballs.
- Place on baking sheet and place in fridge until ready to use.
- In a large soup pot or Dutch oven add 1 tbs olive oil over medium high heat.
- Add onion, celery, carrots and sauté until tender, about 4 minutes. Add garlic, stir to combine and cook another 30 seconds. Add roasted tomatoes, stir to combine and continue to cook another 2 minutes.
- Add stock and allow soup to come to a boil. Reduce heat to low and season with salt and pepper.
- Add shrimp meatballs and cook until firm without stirring for about 5-8 minutes. Add cilantro and taste for seasoning.
- Ladle into bowl over steamed rice or serve alone as a soup.
- Garnish with sliced radishes, salsa and warm corn tortillas.
© 2012, Sweet Life. All rights reserved.
I’ve never tried Albondigas de Camaron, but I bet they’re amazing!!! I’m going to try these soon. I’m sure my suegra and in-laws will be super impressed when I make these.
Leslie @ La Cocina de Leslie recently posted..Breakfast Enchiladas
I can never resist plump, juicy meatballs. And in soup, they’re even better — warming, nourishing and just plain fun to eat.
Carolyn Jung recently posted..Cuvee Venus
I’ve never had shrimp meatballs or albondigas (had to look it up
). With the use of maseca in the albondigas it’s like a compact shrimp and grits. Love the simple broth! I’m going to have to make this!
mjskit recently posted..Kabocha Squash and Fennel Soup
this is such a wonderful looking dish, don’t think i’ve ever had anything like it before using the shrimp like that! i bet this is just comfort in a bowl, yummmm
Fantastic recipe and a so comforting plate of food!!
Cheers,
Lia.
Lia recently posted..Berry and pomegranate pavlova / Pavlova de frutos vermelhos e romã!
looks so good i would get giddy too he he
rebecca recently posted..Blood Orange Salad with Meyer Lemon Vinaigrette
What a delicious looking soup. It looks very flavorful and easy. Thank you for sharing this recipe! I’d love to try it sometime.
Sounds sooo yummy and a great alternative to traditional ground beef albondigas. Great sounding and looking recipe. Que tengas una Cuaresma llena de bendiciones!!!
Yvette ~ Muy Bueno recently posted..Mexican Chocolate Lava Muffins
This is my husband’s favorite soup! It’s one of mine also, I pinned this earlier;-)
You know, I’ve never had shrimp albondigas…but I totally want some right now. Your soup looks amazing…delicate and comforting and delicious!
Heather @girlichef recently posted..Chicken Spaghetti + The Pioneer Woman: Black Heels to Tractor Wheels by Ree Drummond {book tour}
I’ve never had Albondigas before, but I love the sound of it – looks like a bowl of comfort.
Jeanette recently posted..Red Curry Coconut Noodle Soup Recipe
Serious comfort food for sure, and what gorgeous flavors! Beautiful!
Hope you are having a great week, hugs!
Magic of Spice recently posted..Carpaccio style Portabella Mushrooms and Asian Pears~A guest post
I love albondigas! This one is perfect for Fridays of Lent, too
DessertForTwo recently posted..Marble Pound Cake
Can’t get enough of seafood. This looks so delicious!
Angie@Angie’s Recipes recently posted..Chinese Red Dates and Seeds Power Bars
Hello, hello, get in my BELLY!
Belinda @zomppa recently posted..The Etiquette of Wine
Rico rico! Con arroz blanco
I am a shrimp lover so I know I’ll love this!
Mari recently posted..Jalea de Batata, DULCE de BATATA
I have never made Albondigas but have always wanted to. I’m going to make this next week before the weather starts getting warm. I love the radish garnish you chose!
the wicked noodle recently posted..hummus…two flavors, one batch
A wonderful dish! It looks so appetizing.
Cheers,
Rosa