Shrimp Soup with Mexican Vanilla

Not long ago I bought an interesting and beautiful book called La Vainilla Mexicana (Mexican Vanilla). One of the more interesting soups involved shrimp and vanilla and as soon as I read about it I knew I had to make it.

Mexican-vanilla

I didn’t have time to translate the directions so I just made a soup using the ingredients and it was a thing of glory.

I sauteed onion and garlic in olive oil and then added a chopped bunch of epazote, one rehydrated dried chipotle chile, and 1 chopped tomato. After they were cooked, I blended them in the blender with a little water and then returned the liquid to a soup pot (clay, natch). I added some chicken stock and when it was hot, I added about a pound of shrimp and a capful of our own Mexican vanilla extract. The shrimp cooked within minutes and I have to say it was a really wonderful dish.

Remember that our vanilla was sourced by vanilla guru Patricia Rain and contains no funny business, as some Mexican extracts can. Vanilla is a Mexican orchid so it’s fitting that the best should come from New Spain.

I’m all ears if you have other savory ideas for vanilla. This was inspiring.

 

Published by

Steve Sando

I dig beans.

3 thoughts on “Shrimp Soup with Mexican Vanilla”

  1. Steve, that sounds great. How is Mexican vanilla different than vanilla from other places? Is there a noticeable difference in taste?

    Deb

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