Ingredients
- 2 tablespoons vegetable oil
- Reserved shrimp shells (see below)
- 1 medium onion, thinly sliced
- 1 small carrot, thinly sliced
- 3 tablespoons tomato paste
- 1/4 cup dry sherry
- 2 quarts of water
- 6 large garlic cloves, chopped
- 4 thyme sprigs
- 2 bay leaves
- 1 large chipotle chile in adobo
- Large pinch of saffron threads
- Salt
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