Ceviche De Camarones – Shrimp Ceviche

• 2 pounds shrimp in shell - Some supermarkets sell you shrimp already deveined
• 2 1/2 cups chicken broth
• 2 cups white wine preferably Chardonnay
• 2 white onions Small
• 1 tablespoon pickling spices
• 3 1/2 cups parsley leaves fresh
• 1 sprig thyme
• 1 cup water
• 1 tablespoon salt
• 5 tomatoes Large
• 2 red onions Small
• 7 lemons large
• 2 cups broth your shrimp
• 3 tablespoons olive oil
• 2 tablespoons cilantro
• 1 avocado
• 1 can palm hearts
• chips Bag of Plaintain
• 1 tablespoon fresh ground black pepper

1. Pass puree through a strainer or food mill to remove sediments
2. Clean and devein your shrimp. Do not remove shell, this will flavor your broth. Cover, store in fridge while we prepare Step 2
3. In a large pot combine Chicken broth, wine, ONE small white onion chopped, pickling spices, parsley, 1 sprig thyme, 1 cup water. Bring to quick boil. Reduce heat, cook for 5 mintes on low heat.
4. Remove from heat. Allow to cool for 5 more minutes.
5. Add shrimp. Let shrimp sit in broth while we work on step 5
6. In a blender puree tomatoes & onions. (You want about 2 1/2 cups of this tomato & onion puree)
7. Chop both red onions, add 1 tbsp salt and 2 cups hot (hottest) water. Let sit.
8. Time to peel those shrimps! After the shrimp resembles picture below. Strain 2 cups of the shrimp broth into a bowl and set aside
9. Peel and slice shrimp lengthwise. Place in a large lidded bowl.
10. Strain red onions. In a large bowl, combine shrimp, red onions, tomato & onion puree, shrimp broth, lemon juice, olive oil, cilantro, salt and pepper. Cover with lid, let sit in a cool area for about 2 hours.

shrimp, chicken broth, white wine, white onions, pickling spices, parsley, thyme, water, salt, tomatoes, red onions, lemons, shrimp, olive oil, cilantro, avocado, hearts, fresh ground black pepper

Taken from www.yummly.com/recipe/Ceviche-de-Camarones-Shrimp-Ceviche-1650946 (may not work)