This recipe calls for roasting and charring the tomatoes in a broiler — just before blending and pulsing it to a tomato sauce — yielding an incredibly fresh, flavorful and clean taste of summer’s last tomatoes. The sauce is then cooked with ancho chili, chili powder and ground coriander, giving the sauce a spice, which pairs beautifully with nicely golden fideos and gently poached shrimp. Enjoy this dish with a drizzle of crema or a dollop of sour cream, crumbled cotija cheese and a slice of avocado for a nice garnish.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds plum tomatoes, halved lengthwise
- 1/4 white onion, layers separated
- 6 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1/2 cup packed fresh cilantro (leaves and tender stems), plus more for topping
- Kosher salt and freshly ground pepper
- 10 ounces fideo pasta
- 1 teaspoon ancho chile powder
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 3/4 pound large shrimp, peeled and deveined (tails intact)
- Crema or sour cream, for topping
Instructions
- Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes.
- Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper.
- Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot.
- Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil.
- Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro.
Nutrition Facts
| Calories | 450 |
| Total Fat | 14 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 108 milligrams |
| Sodium | 592 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 5 grams |
| Sugar | 7 grams |
| Protein | 21 grams |