Exquisite shrimp meatballs prepared with a stew of cooked tomatoes, chili and our classic Red Habanero Sauce “La Meridana”, a perfect dish to enjoy with the family.

Preparation time: 60 min
Difficulty: Medium
2 servings

MEATBALLS

• ½ kg of shrimp
• ¼ onion finely chopped
• 1 egg
• ½ clove of garlic
• 100 g of pork rinds

SAUCE

• 4 big roma tomatoes
• 2 guajillo chilies
• 3 tablespoons of RED HABANERO SAUCE “LA MERIDANA”
• salt and pepper to taste
• ½ cup of water
• 2 teaspoons vegetable oil
• 1 clove garlic
• ¼ white onion

DECORATION

• Guajillo chili in strips
• 1 teaspoon of sour cream
• ¼ hass avocado
• Fried tortilla strips

PROCESS

1. For the sauce, bring the tomatoes, guajillo chili, garlic clove and ¼ onion to boil.
2. When the skin of the tomatoes has already detached, put all these INGREDIENTS in a blender (without the water) and blend.
3. Add salt and pepper to taste.
4. In a pot, put a drizzle of vegetable oil to heat and fry the sauce.
5. Wait about 10 minutes over low heat to reduce and sew well.
6. Rectify seasoning and add the RED HABANERO SAUCE “LA MERIDANA”, depending on the hotness we are looking for is no. tablespoons to add.

FOR THE MEATBALLS

1. In a food processor put the cheap shrimp and chop.
2. On a board, chop the onion and garlic finely.
3. Add the shrimp, onion, egg, garlic, salt and pepper in a bowl.
4. Form a dough, with which we will form the meatballs.
5. Sprinkle the powdered pork rind to give consistency to the meatballs
6. Put the meatballs to cook for 10 minutes in the hot sauce.
7. Serve and decorate a plate with avocado, drops of cream, fried pork rinds or tortilla strips and the guajillo chili.