Shrimp chochoyotes smoky herby has become my absolute go-to for a comforting weeknight meal. I first encountered this dish at a small cantina in Mexico City, and the aroma alone was intoxicating – a perfect blend of smoky paprika and fresh herbs that just drew me in. The tender shrimp and those delightful little masa dumplings, known as chochoyotes, swimming in a rich, savory broth, created a flavor explosion I won’t soon forget. It’s a dish that feels both rustic and elegant, warming me from the inside out with every spoonful. I’ve been perfecting my own version ever since, aiming for that authentic, soul-satisfying taste. Let’s get cooking!
Why You’ll Love This Shrimp Chochoyotes Smoky Herby
Get ready to fall in love with this incredible soup. It’s the perfect combination of comfort and vibrant flavor.
- Deeply comforting and incredibly flavorful.
- Features perfectly tender shrimp that melt in your mouth.
- Charming masa dumplings (chochoyotes) add a unique, delightful texture.
- The broth is a masterful blend of smoky and herby notes.
- It’s an easy shrimp chochoyotes dish that impresses without fuss.
- A quick shrimp chochoyotes meal for busy weeknights.
- Satisfies cravings for something hearty and nourishing.
Ingredients for Smoky Herby Shrimp Chochoyotes
Gathering these herby shrimp chochoyotes ingredients is the first step to a truly delicious meal. You’ll find that the combination is simple yet yields incredible flavor.
- 1 lb large shrimp, peeled and deveined – fresh is best for that sweet shrimp flavor
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 cup chopped yellow onion – about one medium onion, diced
- 2 cloves garlic, minced – don’t skimp on the garlic!
- 1 teaspoon smoked paprika – this is key for that wonderful smoky flavor
- 1 teaspoon dried oregano – adds a classic herby note
- 1/2 teaspoon dried thyme – complements the oregano beautifully
- 4 cups chicken broth – low-sodium is a good choice so you can control the salt
- 1 cup water – to thin the broth slightly
- 1 cup chochoyotes (masa dumplings), fresh or frozen – these little masa dumplings are the heart of the dish, providing a wonderful chewy texture
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped, for garnish – adds a burst of freshness at the end
How to Make Shrimp Chochoyotes Smoky Herby
Making this comforting soup is surprisingly straightforward, and the results are so worth it. Follow these simple steps, and you’ll have a delicious meal on the table in no time.
- Step 1: Start by heating 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 cup chopped yellow onion and cook until it softens nicely, which usually takes about 5 minutes.
- Step 2: Now, add the 2 cloves garlic, minced, along with the 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Stir and cook for just 1 minute more until you can really smell those fragrant spices. This is where the smoky, herby magic begins!
- Step 3: Pour in the 4 cups chicken broth and 1 cup water. Give everything a good stir and bring the mixture to a gentle simmer. You’ll notice the aroma filling your kitchen.
- Step 4: Add the 1 cup chochoyotes (masa dumplings), fresh or frozen, to the simmering broth. Cook these according to the package directions, or until they are tender and plump, typically about 10-15 minutes.
- Step 5: Stir in the 1 lb large shrimp, peeled and deveined. Cook them until they just turn pink and opaque, which only takes about 3-5 minutes. Be careful not to overcook the shrimp, or they can become tough. This step is crucial for tender shrimp.
- Step 6: Season the soup with salt to taste and black pepper to taste. Give it a final stir to ensure everything is well combined.
- Step 7: Ladle the beautiful shrimp chochoyotes smoky herby soup into bowls. This is one of my favorite parts of how to make shrimp chochoyotes – seeing the finished product!
- Step 8: Garnish generously with fresh chopped cilantro before serving. These smoky herby shrimp chochoyotes cooking steps will lead you to a truly satisfying meal.
Pro Tips for the Best Shrimp Chochoyotes Smoky Herby
To elevate your soup from good to absolutely amazing, try these insider tips. They’re simple but make a big difference in achieving that perfect balance of flavors and textures.
- Don’t be afraid of the smoked paprika; it’s what gives this dish its signature smoky depth.
- For the chochoyotes, if using frozen, make sure they thaw slightly before adding to the pot so they cook evenly.
- Taste and adjust seasoning at the very end. The saltiness of the broth and shrimp can vary.
What’s the secret to perfect Shrimp Chochoyotes Smoky Herby?
The real secret to the best shrimp chochoyotes recipe lies in building layers of flavor. Sautéing the aromatics with the spices before adding liquid unlocks their full potential, creating a more robust and fragrant base for the broth. For more on building flavor in cooking, check out this guide on flavor building.
Can I make Shrimp Chochoyotes Smoky Herby ahead of time?
Yes, you can prepare the soup base (up to Step 3) a day in advance. Store it in the refrigerator. Add the chochoyotes and shrimp just before serving to maintain their best texture.
How do I avoid common mistakes with Shrimp Chochoyotes Smoky Herby?
The most common pitfall is overcooking the shrimp, making them rubbery. Also, mushy chochoyotes can happen if they are over-simmered. Watch the shrimp closely, and cook the chochoyotes just until tender. For more on cooking shrimp perfectly, see this guide to cooking shrimp.
Best Ways to Serve Shrimp Chochoyotes Smoky Herby
This comforting soup is a meal in itself, but it pairs beautifully with a few simple accompaniments. Serving this dish is all about enhancing that wonderful smoky and herby flavor.
I love serving this chochoyotes with shrimp and herbs alongside some warm, crusty bread for dipping into that flavorful broth. A simple side salad with a light vinaigrette also provides a nice contrast, cutting through the richness of the soup without overpowering it. For a great bread recipe, try this easy no-knead artisan bread.
For an even more authentic experience, consider a dollop of Mexican crema or a sprinkle of cotija cheese on top. It adds a lovely creamy texture and a salty kick that complements the smoky and herby notes perfectly.
Nutrition Facts for Shrimp Chochoyotes Smoky Herby
This hearty soup offers a satisfying and flavorful experience. Here’s a breakdown of the estimated nutritional content per serving:
- Calories: 350
- Fat: 10g
- Saturated Fat: 2g
- Protein: 35g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Shrimp Chochoyotes Smoky Herby
This flavorful soup is wonderful for leftovers, making it a great option for meal prep. Proper storage of your shrimp chochoyotes smoky herby soup ensures it stays delicious. Once the soup has cooled slightly, transfer it to an airtight container. It’s best to refrigerate leftovers within two hours of cooking. You can expect your smoky herby shrimp chochoyotes to keep well in the fridge for up to two days. I generally don’t recommend freezing this particular soup, as the texture of the shrimp and chochoyotes can change significantly upon thawing.
When you’re ready to reheat, gently warm the soup on the stovetop over low to medium heat. Stir occasionally until it’s heated through. Avoid boiling, as this can toughen the shrimp. If the soup seems a bit thick, you can add a splash of water or chicken broth to reach your desired consistency. Enjoying the leftovers of this savory shrimp chochoyotes recipe is just as delightful as the first serving!
Frequently Asked Questions About Shrimp Chochoyotes Smoky Herby
What are chochoyotes?
Chochoyotes are small dumplings made from masa, which is a dough derived from ground nixtamalized corn. They are a traditional element in many Mexican soups and stews, adding a wonderful chewy texture and a subtle corn flavor. So, when you’re asking what are chochoyotes with shrimp, think of them as delightful little masa bites that soak up all the delicious broth! For more on masa, you can explore resources on masa dough.
Can I use different types of broth?
Absolutely! While chicken broth is classic for this shrimp chochoyotes recipe, you can certainly experiment. Vegetable broth works wonderfully for a lighter flavor or if you’re aiming for a vegetarian version (just omit the shrimp). For a deeper flavor, a good quality seafood or fish broth would also be a fantastic choice. If you’re interested in making your own broth, check out this guide to making chicken broth.
What if I can’t find chochoyotes?
Don’t worry if you can’t get your hands on traditional chochoyotes. You have a few easy substitutions. Small homemade masa balls rolled from a simple masa harina dough, store-bought masa balls, or even small potato gnocchi can stand in. For a quicker fix, small pasta shapes like ditalini or orzo can also work, though they will change the texture slightly.
Can I make this recipe spicier?
Yes, you can definitely add some heat to your smoky herby shrimp chochoyotes! For a mild kick, add a pinch of cayenne pepper or a small, finely diced jalapeño along with the onions in Step 1. For more significant heat, consider adding a minced serrano pepper or a dash of your favorite hot sauce to the broth.
Variations of Shrimp Chochoyotes Smoky Herby You Can Try
While this shrimp chochoyotes recipe smoky flavor is fantastic as is, don’t be afraid to get creative! I love experimenting with different flavors and methods to keep things exciting.
- Vegetarian Delight: For a meat-free meal, simply omit the shrimp and use vegetable broth instead of chicken broth. You’ll still get that wonderful smoky and herby goodness from the spices and masa dumplings.
- Spicy Kick: If you enjoy a bit of heat, try my version of spicy shrimp chochoyotes with herbs. Add a minced jalapeño or serrano pepper along with the onions, or stir in a pinch of cayenne pepper with the other spices in Step 2.
- Slow Cooker Simplicity: For an even easier approach, you can adapt this for your slow cooker. Sauté the onions and garlic with the spices on the stovetop first, then transfer everything except the shrimp and cilantro to the slow cooker. Cook on low for 4-6 hours. Add the shrimp during the last 30 minutes of cooking.
- Creamy Comfort: For a richer, creamier broth, stir in a splash of heavy cream or a dollop of Mexican crema just before serving. This adds a luxurious texture that’s absolutely divine.
Shrimp Chochoyotes Smoky Herby 1 Delicious Way
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful soup featuring tender shrimp, masa dumplings (chochoyotes), and a smoky, herby broth.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup water
- 1 cup chochoyotes (masa dumplings), fresh or frozen
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
- Add the minced garlic, smoked paprika, dried oregano, and dried thyme. Cook for 1 minute more, until fragrant.
- Pour in the chicken broth and water. Bring the mixture to a simmer.
- Add the chochoyotes to the simmering broth. Cook according to package directions or until tender, about 10-15 minutes.
- Stir in the shrimp and cook until they turn pink and opaque, about 3-5 minutes. Do not overcook.
- Season the soup with salt and black pepper to taste.
- Ladle the smoky herby shrimp soup with chochoyotes into bowls.
- Garnish with fresh chopped cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- If you can’t find fresh chochoyotes, store-bought masa balls or even small gnocchi can be a substitute.
- This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg