1 kg of medium shrimp, with shells
1 tablespoon of salt
2 tablespoons of lime juice
For the broth
2 tablespoons of oil
1 medium onion (100 g), quartered
2 cloves of garlic, minced
2 tablespoons of lime juice
4 sprigs of thyme
2 medium tomatoes (240 g), quartered
6 cups of water (1.4 liters)
1 kg of medium shrimp, with shells
1 tablespoon of salt
2 tablespoons of lime juice
For the broth
2 tablespoons of oil
1 medium onion (100 g), quartered
2 cloves of garlic, minced
2 tablespoons of lime juice
4 sprigs of thyme
2 medium tomatoes (240 g), quartered
6 cups of water (1.4 liters)
Clean the shrimp and reserve the shells
Place the shrimp in a bowl, season with salt and lime juice, and set aside
Prepare the broth: in a large skillet, combine the reserved shells, oil, onion, garlic, and thyme, and cook over high heat, stirring occasionally, until it starts to brown (about 5 minutes)
Add the lime juice, thyme, tomatoes, and water, and let it reach a boil (about 30 minutes)
Strain through a fine-mesh sieve
Place the broth in a fondue pot and heat over high heat
Light the reheat and place the fondue pot on it
Skewer a shrimp with a fork, dip it into the broth, and cook to desired doneness
Serve with your preferred dipping sauce
330 calories per serving
