Albondigas De Camarones - cooking recipe

Ingredients

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

Preparation

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.
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.
Stir in clam juice or fish stock and bring to a boil.
Divide shrimp mixture into 12 rounded spoonfuls and poach in the soup for 5 minutes, adding additional clam juice until soup becomes too thick.
Serve in bowl garnished with cilantro.