1 large roma tomato roughly chopped
2 large chipotle in adobo
4 cloves of garlic roughly chopped
1/2 tsp ground cumin
1/2 tsp fresh ground pepper
2 lemons slice one into thing rings and reserve, juice the other one
Salt to taste
3- 3 1/2 cups chicken broth
2 tbsp avocado or olive oil
1 cup onion diced
1 dried guajillo sliced into thin rings, optional
5 oz box of vermicelli pasta or your favorite brand of fideo
Pinch of crushed oregano
16 jumbo shrimp peeled and deveined
To the blender, add the roughly chopped tomato, chipotles, 4 cloves of garlic, 1/2 tsp ground cumin, 1/2 tsp black pepper, juice of 1 lemon and salt to taste. Blend on high until smooth. Set aside.
On the back burner, add the chicken broth and keep it warm on low heat.
In a deep skillet, preheat 2 tablespoons of oil at medium heat for one minute.
To the skillet, add the onions and guajillo pepper. Saute for 3 minutes.
Add the box of vermicelli pasta. Toast and fry the pasta for 3-4 minutes.
To the skillet, add the blended tomato/chipotle puree. Stir well to combine and cook for 3 minutes.
To the skillet, pour in 1 cup of warm chicken broth. Gently stir to combine. Let the broth cook down 3/4 of the way before adding 1 more cup of warm broth. Repeat and let it cook down.
Add the 3rd cup of broth to the skillet. Stir gently. Add the uncooked shrimp and nestle it down into the broth and pasta. Season lightly with salt and pepper. I like adding the broth this way so that I am using just enough to cook the pasta all the way. If I add too much broth, the pasta will just keep absorbing it and it might get mushy.
Sprinkle on crushed oregano. Cover the top with thin lemon slices. Reduce heat slightly, cover and continue cooking until it thickens and shrimp is completely cooked through. Check after 5-6 minutes. Remove from heat. Fluff with fork after 5 more minutes. Serve right away.