Scrimp Pozole:
In a medium saucepan fry the following:
¾ cup dried scrimps.
1.5 cup scrimp shells.
A splash of olive oil.
Then add the following and simmer for at least ¼ hour:
1.5 l water.
¼ cup tomato paste.
½ dozen cloves smashed garlic.
2 pieces of oregano.
4 bay leaves.
2 cloves.
1 to 3 chipotles.
½ dozen anchovies.
Soy sauce to taste.
Worcester to taste.
Xo sauce to taste.
Remove the shells.
Reheat.
Turn off and lightly poach 1.5 cups of smallish shelled raw scrimps.
