In a food processor add  the shrimp, salt,pepper, paprika,egg, cilantro, and  bread crumbs mix well until you get a soft paste. Place in a bowl, cover with plastic and let it rest in the refrigerator.

 

In a large saucepan add the oil on medium heat.  Add the garlic, onion, bay leaf, 1/2 tsp of salt, dry oregano, and saute until the onion is translucent.  Add the tomatoes,  California pepper, and 3 cups of water, let it simmer on medium heat for about  15 minutes and then set aside.

 

In a separate pot on medium heat pour the 3 quarts of broth.

Remove the 2 bay leaves from your warm sauce and pour it carefully into your blender. Place the lid on tightly and  a kitchen towel on top to avoid any spills, blend until smooth. Pour the sauce into the broth and add the chayote, and carrots. Continue to cook on  medium heat.

 

>> Vegetables should be cut to an approximate size  of the  shrimp balls to have an even cooking time.

 

Making the shrimp balls:

Form 1 inch shrimp balls  and place them to the side. When you are done with all the shrimp balls drop them 2 -3 at a time ( to have them cook evenly), add the potatoes and let them  cook for about 5 minutes and  add salt to taste. Continue to simmer  for about 15-20 minutes on med low heat until balls and vegetables have cooked through.  

 

 

 

Serving suggestions:  

 

Ladle warm soup into bowls, garnish with cilantro. You can top with finely chopped Serrano peppers and add a few drops of lime. Warm corn tortillas on the side.