Shrimp Albóndigas (Albóndigas de Camarón)

What are Albóndigas?

The word albondiga comes from the Arab word al-bunduqa, meaning ‘the ball.’ The Arabs taught the Europeans how to make this stew with meatballs, but Mexicans have turned this into a dish featuring not only ground beef, but also chicken, pork, and seafood.

This brings us to my featured dish Albóndigas de Camarón, or Shrimp Albóndigas. I learned this dish from the online course offered by the Tijuana Culinary Art School called “The Origins of Mexican Cooking.” Every week we are presented with new dishes from the various Mexican regions (in Spanish) and we have to submit either a video or photographs of our work. This dish is popular in the states of Sinaloa, Sonora, and Nayarit and features shrimp balls cooked with potatoes and carrots in a rich red sauce.

It’s important not to rush this dish but to take time with the various layers of flavors- including the salsa and the broth. The shrimp balls should be cooked in the broth on a medium-low heat to preserve their shape.

Here are all the ingredients you’ll need:

This includes mashed shrimp, rice, cubed carrots and potatoes, tomatoes, diced onions, whole egg, breadcrumbs, garlic, melted butter and cilantro (sorry, the dried red chiles are missing)!

To make the Salsa

Take your time with this sauce since it provides the ‘spicy’ foundation for your dish. Cut the onions, garlic, and tomatoes into medium chunks. Add some vegetable oil to a pan, then cook the onion and garlic for a few minutes over medium heat until soft. Add the tomatoes and cook for a few more minutes.

Remove the stems and seeds from 6-8 dried red chiles (guajillo, ancho, or Pasillo). Place them in a separate pan, cover with water and cook for 5-10 minutes until soft.

• 

• 

Transfer all ingredients (tomato and chile mixtures) to a blender. Add 1/2 cup cooking liquid from the chiles and pulse until thoroughly blended. Transfer to a small bowl and set aside.

Making the Shrimp Balls

Remove the tails and shells from the raw shrimp and ‘blitz’ in a blender or food processor for one minute until fully mashed. In a medium bowl, combine the shrimp, diced onion, raw egg, breadcrumbs, melted butter, and salt and pepper to taste. The mixture should be well-incorporated.

Rub a little vegetable oil on the palms of your hands and form the shrimp mixture into balls the size of a ping-pong ball. Arrange on a plate and set aside.

Completing the Broth for the Albondigas

Lightly brown the rice over medium heat for several minutes. Add the carrot and potato cubes and stir for several minutes, then add the red salsa from the steps above. Add enough water or chicken stock to create a ‘soup consistency’- about 3-4 cups or more. Let this broth cook for at least 15 minutes until the vegetables and rice are cooked through. Adjust the salt and pepper seasoning. Now lower the heat and add the shrimp balls and cook on medium low heat in order to maintain the shape of the balls. Gently turn the balls over during the cooking to ensure even cooking. Serve in individual bowls with chopped cilantro.

Shrimp ‘albondigas’ cooked in broth, ready to serve