- 2 dried ancho chilies (each 4-5 inches long)
- 3 Tablespoons Biancolilla EVOO
- 6 oz. dried vermicelli, broken in thirds
- 1/2 teaspoon anise seeds
- 1/2 teaspoon cumin seeds
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 lb. (30-35 per lb.) peeled, deveined shrimp, tails left on
- Kosher salt
- 1/2 cup sour cream (optional)
- Diced avocado (optional)
- 1/4 cup chopped fresh cilantro
- NOTE: This is an interpretation of a Sunset Magazine recipe.
- Break off the stems of the chiles and shake out the seeds. Put the chiles in a small bowl, cover them with hot water and let stand until softened (5-10 minutes). Drain and then chop coarsely.
- Pour the Biancolilla EVOO into a large nonstick frying pan over medium-low heat. Add pasta, stir and turn often with tongs until almost golden (3-5 minutes). Stir in anise and cumin seeds, onion, and garlic. Lift pasta so it mostly sits on top of onion mixture, then cook onion mixture, stirring often, until softened, 4-5 minutes.
- Stir in chiles and chicken broth. Bring to a simmer over high heat, then reduce heat to medium and simmer (3 minutes). Add shrimp and simmer until pasta is tender to the bite, 3-4 minutes more. Season to taste with salt.
- Spoon soup into wide, shallow bowls. Top each bowl with a spoonful of sour cream and slices of avocado. Sprinkle with chopped cilantro (optional).