1/4 C Texas olive oil1/4 C white or yellow onion, julienned
2 cloves garlic, minced
1 14 oz can diced tomatoes
8 oz fideo pasta, vermicelli, or spaghetti/angel hair broken into shorter pieces
1 tbsp tomato paste
1 tbsp chipotle adobo or fermented chile morita paste
8 oz shrimp, shells reserved (U16 or lower)
2 C chicken stock
1/8 tsp Mexican oregano
3 leaves epazote (optional)
To finish: Queso fresco, avocado, crema or Greek style yogurt, cilantro, lime
In a Made In Saute Pan, place half of the olive oil over medium heat. Sweat the onions until translucent then add the garlic and tomato paste. Allow to fry and caramelize. Add canned tomatoes (and epazote, if using) and cook down for 5 minutes to reduce slightly. Remove from heat and allow to cool. Blend all ingredients until smooth.
In a Made In Saucepan, place 3 tablespoons of olive oil over medium heat. When the oil begins to shimmer, add all of the shrimp shells and fry until fragrant & bright red. Slowly add the chicken stock and bring to a simmer. Reduce by half. Strain the shrimp stock and reserve.
Place a Made In Blue Carbon Steel Frying Pan over medium-high heat with the remaining oil. Season the shrimp with salt. When the oil begins to shimmer, place the shrimp in the pan and sear until caramelized and just cooked through. Reserve the shrimp. Heat the pan again and add the pasta to fry the noodles until toasted and dark. At this point, add the adobo or chile paste to fry with the noodles. Then, add the tomato mixture and reduce to a paste with the noodles. Add the shrimp stock and bring to a simmer. Add the Mexican oregano. Cook until the noodles are al dente and have absorbed the shrimp stock. Season with salt as needed. Place the cooked shrimp in the fideos. Remove from heat and let rest 5 minutes. Garnish with avocado, queso fresco, crema/yogurt, cilantro, avocado, and lime.