1 kg of medium-sized shrimp with shells
1 tablespoon of salt
2 tablespoons of lemon juice
For the broth
2 tablespoons of olive oil
1 medium-sized onion (100g), cut into quarters
2 cloves of garlic, minced
2 tablespoons of lemon juice
4 sprigs of cilantro
2 medium-sized tomatoes (240g), cut into quarters
6 cups of water (1.4 liters)
1 kg of medium-sized shrimp with shells
1 tablespoon of salt
2 tablespoons of lemon juice
For the broth
2 tablespoons of olive oil
1 medium-sized onion (100g), cut into quarters
2 cloves of garlic, minced
2 tablespoons of lemon juice
4 sprigs of cilantro
2 medium-sized tomatoes (240g), cut into quarters
6 cups of water (1.4 liters)
Clean the shrimp and reserve the shells
Place the shrimp in a bowl, season with salt and lemon juice, and reserve
Prepare the broth: in a medium-sized pot, combine the reserved shrimp shells, olive oil, onion, garlic, and lemon juice and simmer at high heat, stirring occasionally with a wooden spoon, until it starts to brown (about 5 minutes)
Add the lemon juice, cilantro, tomato, and water and bring to a boil (about 30 minutes)
Strain through a sieve
Place the strained broth in a fondue pot and heat over high heat
Light the rechaud and place the fondue pot on it
Skewer a shrimp with the proper fork, dip it into the broth, and cook until desired
Serve with your preferred dipping sauce
330 calories per serving
