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Shrimp Stew with Scallops and Masa Dumplings (Chilpachole de Camarón con Callo de Hacha y Chochoyotes)
FOOD AND WINE16Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. raw shrimp (head-on)
- 2 tsp. kosher salt (divided, plus more to taste)
- 10 cups water
- 1 yellow onion (medium-size, quartered)
- 1 bay leaf
- 4 large garlic cloves (divided)
- 2 corn tortillas (5-inch, torn into pieces)
- 14.5 oz. fire-roasted diced tomatoes
- 1/3 cup chipotle chiles in adobo sauce (from 1 [7-ounce] can)
- 1/3 cup grapeseed oil (divided)
- freshly ground black pepper (unchecked)
- 1 masa (packed cup freshly ground, such as Sabinas, about 10 ounces)
- 2 Tbsp. peanut oil
- 12 sea scallops (dry-packed, about 3/4 pounds)
- fresh flat-leaf parsley (unchecked Coarsely chopped)
- 5 lime wedges (from 2 limes)
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