Source: dLife

Fresh shrimp, red snapper, and tortilla stew.

Servings

1 lb raw medium shrimp , shell on
56 floz low sodium chicken broth (3 1/2 cans, 16 oz. ea.)
3 medium garlic cloves , sliced
2 corn tortilla (6 inch diameter)
0.5 tsp salt , to taste (optional)
0.5 tsp oregano leaves
1 cup canned whole peeled tomatoes , undrained (approx. 14 1/2 oz.)
1 medium onions , quartered
1 tbsp chipotle peppers in adobo sauce , drained
1 tsp vegetable oil
1 lb red snapper , cut into 1-inch pieces (or other firm white fish)
2 medium limes , cut into 7 wedges

1 Remove shells from shrimp; save shells.
2 Slice shrimp in half, lengthwise, wrap in plastic and refrigerate.
3 In medium pot, combine shells, broth, and garlic. Simmer 15 minutes.
4 Strain mixture through colander into metal bowl. Dispose of shrimp shells, return broth to pot.
5 Mix tortillas into broth and soak 10 seconds. Remove tortillas from broth and place into food processor or blender.
6 Add to blender or food processor salt, oregano, tomatoes, onion, and chile; puree until smooth.
7 Add oil to frying pan, heat over medium high. Spoon tortilla mixture into pan and cook 5 minutes, stirring often.
8 Combine tortilla mixture and broth mixture, bring to boil.
9 Add shrimp and fish, reduce heat to low, simmer 3 minutes or until seafood is fully cooked.
10 Garnish with lime wedges and serve.

Any fresh seafood works in this tasty Venezualan dish.