Albondigas De Camarones

• 1/2 lb shrimp
• 3 tablespoons corn, cooked
• 1 tablespoon onion, minced
• 1 tablespoon tomatoes, minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 tablespoon flour
• 1 egg yolk
• 1 teaspoon coriander seed, ground
• 1 tablespoon ancho chili, rehydrated and pureed (optional)
• 1/4 cup onion, sliced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 lb tomatoes, chopped
• 3 chipotle chiles in adobo, julienned
• 6 cups clam broth (or 6 cups fish stock)
• 12 sprigs cilantro

1. Using a food processor or blender mince shrimp using on/off turns. Put into bowl and combine with next 9 ingredients (corn - ancho chile). Mix together and place bowl in a larger bowl which is filled with ice and water so mixture will stay cold.
2. In a large pot over medium heat add oil and then saute the sliced onions and garlic. Stir in tomatoes and chipotles, cover and cook for another 25-30 minutes.
3. Stir in clam juice or fish stock and bring to a boil.
4. Divide shrimp mixture into 12 rounded spoonfuls and poach in the soup for 5 minutes, adding additional clam juice until soup becomes too thick.
5. Serve in bowl garnished with cilantro.

shrimp, corn, onion, tomatoes, cinnamon, oregano, salt, flour, egg yolk, coriander seed, ancho chili, onion, garlic, olive oil, tomatoes, chiles, clam broth, cilantro

Taken from www.food.com/recipe/albondigas-de-camarones-403538 (may not work)