Tortas de camaron en caldillo de jitomate (shrimp cakes in tomato broth) recipe

Tortas de camaron en caldillo de jitomate

During Lent, tortas de camaron are a very common site among the Catholic Mexicans that are observing the tradition of meatless Fridays.  They can be served in many ways; but the most popular ways are either with a tomato broth (as seen here) or chile sauce, and with or without nopales. 

Tortas de camaron can be made with dried or fresh shrimp, usually depending on availability and one’s proximity to the ocean.  The texture of the cakes will vary from firm and chewy to soft and spongy depending on the recipe that you use.  In addition, dried shrimp are preserved with salt so if you choose a recipe that uses them, that should be taken into consideration.

This dish is relatively easy to prepare with satisfyingly consistent results.  If, however, you would like to try them without the effort of preparing them for yourself, they can be found in Mexican restaurants throughout the city at this special time of year. 

Tortas de Camaron en Caldillo de Jitomate

4 oz ground dried shrimp
4 oz grated parmesan cheese
3 large eggs, separated
1 Tb all-purpose flour
Oil for frying

5 Roma tomatoes, raw, quartered
2 cloves garlic
¼ cup chopped onion
¼ tsp whole cumin seed
Water to thin salsa
1 tsp oil
NO SALT

In a frying pan of your choice, pour in enough oil to reach ½ inch and heat on high heat.  Meanwhile, in a medium-sized bowl, mix ground shrimp, parmesan cheese, and flour; and set aside.  In a separate bowl, whip the egg whites until they reach soft peaks.  Gently fold in slightly beaten egg yolks until well combined.  Pour eggs into the shrimp mixture, and incorporate being careful to deflate the egg whites as little as possible.  Scoop out mixture (size is based on your preference, but they are generally smaller) and form into rounded cakes with your hands.  Drop into hot oil and fry until golden brown.  Fry in batches and drain on paper towels as they finish.

Meanwhile, in a large skillet or Dutch oven, heat 1 tsp oil to high heat.  Place tomatoes, garlic, onion, cumin seed, and 1 cup of water into blender and blend well.  Once blended, pour sauce into skillet and fry for 2-3 minutes.  Thin salsa with 2-3 cups of additional water until sauce becomes very runny as in a tomato broth.  Reduce heat to medium and place shrimp cakes into broth and simmer for 20-25 minutes to season.  This process will allow the salt from the cakes to absorb into the broth and balance the flavors.  You may adjust the broth to your own preferences by adding water as necessary.

Note:  If you find that this recipe is still too salty for your tastes, you can adjust the amount of parmesan cheese by substituting a portion of it with unsalted bread crumbs.  You may also choose a different recipe that uses fresh shrimp.

Video from YouTube in SPANISH showing how to make a similar version, called Tortitas de Camaron:

For more information:

Tortas de Camaron (shrimp fritters) - Astray Recipes
Tortas de Camaron (shrimp fritters) Mexico - Big Oven
Lunch on the first Friday of Lent - Doña Martha's Kitchen

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