Name: Shrimp With Chochoyotes in Smoky, Herby Broth
Cook time: 45 minutes
Total time: 1 hour 20 minutes
Yield: 4 Servings
Ingredients: 6 Tbsp. chilled unsalted butter or extra-virgin olive oil, divided; 8 oz. medium shrimp, peeled, deveined (about 20 ); 1 Tbsp. plus 2½ tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided, plus more; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 large jalapeño, finely chopped; 2 cups fresh corn kernels (from about 2 ears); 1 Tbsp. smoked paprika; 1 lb. fresh masa or 1¾ cups (227 g) masa harina (such as Maseca); ⅓ cup fresh lime juice; 2 cups coarsely chopped parsley; 1 cup coarsely chopped cilantro; 1 cup coarsely chopped mint

Photo of two bowls of chochoyotes soup with shrimp on a marble countertop with a spoon.

Photo by Joseph De Leo, Food Styling by Christopher Barsch

Whether you’re on the volcanic slopes of Oahu or the rolling plains of Ohio, this brothy soup will feel like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth, and chochoyotes, small dumplings made from masa or masa harina (which are also used to make corn tortillas). The dumplings themselves are like the cute, tender children of corn flour and butter.

If you can, look for fresh masa in a local Mexican market (or from a local tortilla maker). It cuts out a step in this recipe and is worth seeking out since the flavor tends to be deeper and richer, but masa harina (nixtamalized corn flour) is widely available and works well too. There are instructions for both fresh masa and masa harina here.

When the recipe says to cook the dumplings gently, I mean it: no boiling, no rapid simmering, just a low-to-medium heat with some bubbles. If you’re not sure a dumpling is done cooking, take one out, cut it in half, and taste—it should have firmed up but still be spoon tender. Feel free to toggle the level of paprika, salt, and lime juice here in the broth—this is your own adventure.

Recipe information

Total Time
1 hour 20 minutes
Yield
4 Servings

Ingredients

6 Tbsp. chilled unsalted butter or extra-virgin olive oil, divided

8 oz. medium shrimp, peeled, deveined (about 20 )

1 Tbsp. plus 2½ tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided, plus more

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 large jalapeño, finely chopped

2 cups fresh corn kernels (from about 2 ears)

1 Tbsp. smoked paprika

1 lb. fresh masa or 1¾ cups (227 g) masa harina (such as Maseca)

⅓ cup fresh lime juice

2 cups coarsely chopped parsley

1 cup coarsely chopped cilantro

1 cup coarsely chopped mint

Preparation

Step 1
Melt 3 Tbsp. butter in a large Dutch oven or other heavy pot over medium. When butter starts to bubble, add shrimp and stir to coat; season with salt. Cook, tossing, until shrimp are bright pink and beginning to curl, about 2 minutes. Using a slotted spoon, transfer to a plate.
Step 2
Combine onion, garlic, jalapeño, and corn in same pot and cook, stirring often, until onion is softened and translucent, about 4 minutes. Stir in paprika, then 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and pour in 6 cups water. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer gently while you prepare the chochoyotes. It’s okay if the broth reduces slightly.
Step 3
If using fresh masa, combine with remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, about 4 minutes.
Step 4
If using masa harina, combine with 1¼ cups plus 1 Tbsp. water in a large bowl. Knead until water is absorbed with no loose bits of dry flour remaining and dough has a stiff cookie-dough-like consistency. Sprinkle remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt over dough. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, 6–8 minutes.
Step 5
Turn dough out onto a surface and portion into about 20 pieces (about 1½ Tbsp. each); roll into balls. Cover balls with plastic wrap or a barely damp kitchen towel and, working one at a time, hold a ball in a cupped hand and press in the center with your thumb or index finger of your other hand to make an indent about two thirds deep. Dumpling should look a little like a belly button. If edges start to crack, moisten hands, reroll, and try again.
Step 6
Add dumplings to broth and simmer very gently (or they might fall apart) until all of the dumplings have floated to the surface, 5–7 minutes, then continue to cook until firm and cooked through, 1–2 minutes more. (Masa harina dumplings may require an extra minute.) Stir in shrimp, lime juice, and three quarters of parsley, cilantro, and mint.
Step 7
To serve, ladle into shallow bowls and top with remaining herbs.