Shrimp Stew with Scallops and Masa Dumplings (Chilpachole de Camarón con Callo de Hacha y Chochoyotes)
This seafood stew from the Gulf state of Veracruz in Mexico is rich with shrimp, charred tomatoes, and smoky chipotle chiles. The addition of chochoyotes, or chewy masa dumplings, rounds out this version by Javier Cabral and Paola Briseño González.
Recipe Summary test
If you can’t find head-on shrimp, start recipe at Step 4 using 1 pound peeled and deveined raw shrimp and 8 cups best-quality chicken broth. To make chochoyotes using corn masa flour instead of fresh masa, mix 1 cup masa flour, 3/4 cup water, 1 tablespoons peanut oil, and 1 teaspoons kosher salt in a medium bowl until smooth. Decrease cooking time for the dumplings to 20 minutes.