Caldo de Camaron

6 oz Shrimp White Raw Peeled And Deveined 31-40 No Tail Individually Quick Frozen
5 oz Tomato Roma Fresh
2 Tbsp Base Clam Gourmet Paste
4 oz Onion Yellow Jumbo Us #1 Fresh
1/8 oz Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh
2 Tbsp Oil Olive 10% Blended
1/2 Ea Tortilla Flour White 1 O" Pressed
4 oz Carrot Jumbo Fresh Carton, Diced
2 Ea Potato 60 Count Average Idaho Russet Us #1 Grade Carton Temperature Control Above 40 Degrees Fresh, Diced
1/2 oz Cilantro, Stems reserved
1/4 oz Pepper Chipotle In Adobo Sauce
1/4 Tsp Pepper Red Crushed
1 Ea Lime Persian 200 Size Fresh, Cut into wedges

Preheat an oven to 425 degrees.
Cut the tomatoes in half as well as the onions. Place them on a sheet tray along with the garlic adn drizzle in oil and a touch of salt. Roast for 25 minutes or until the mixture becomes caramelized.
Place in a blender with the tortilla and blend until smooth.
Place the tomato mixture in a pot and add a quart and a half of water.
Whisk in the clam base. Add the diced potato and diced carrot. Add Chipotle adobe sauce and red crushed pepper for flavor.
Chop the cilantro leaves and reserve for garnish.
Tie the cilantro stems with butcher twine and drop into the mixture with the chipotle.
Bring to a simmer stirring occasionally. Add the shrimp and cook on a simmer until it is reduced by 10%. Remove the cilantro stems and check the seasoning.
Garnish with cilantro leaves and a lime wedge.

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