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.