Camarones A La Veracruzana (Shrimp in a Spicy Tomato and Bell Pepper Broth with Roasted Chile Stuffed with Goat Cheese)

For Spicy Tomato and Bell Pepper Broth: In a small saucepan, combine the stock, onion, tomatoes, Serrano chili, garlic, lime juice, salt, and pepper. Simmer for 20 minutes.

Pour into a blender and puree. Reserve amount required for this recipe, and store the remainder tightly covered in the refrigerator for up to 1 week to use in soups and sauces.

For the Stuffed Chilies: Preheat the broiler. Place the Anaheim chilies on a baking sheet and broil about 4 inches from the heat. Turn the chilies over occasionally, until evenly blackened on all sides, 15 to 20 minutes.

Place the chilies in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes.

Peel off the skins. Cut a slit from the top of each down the side. Remove the stem, seeds, and veins, leaving the chilies whole. Set them aside.

Reduce the oven temperature to 350 degrees F.

In a small bowl, mash together with a fork the goat cheese, cotija, cilantro, salt and pepper. Spoon into the chilies, dividing equally. Place on a baking sheet and set aside.

For Bell Pepper in Broth: In a large skillet, heat the butter over medium heat. Add the bell pepper strips and saute until slightly softened, about 4 minutes.

Add the chopped onion, the reserved spicy tomato broth, and the stock. Continue to cook over medium heat until the pepper is softened and the liquid is slightly reduced, 5 to 10 minutes.

Season with the vinegar, honey, salt and pepper, adjusting the vinegar and honey to taste, adding more if necessary. Stir in the chopped cilantro and keep warm.

Bake the stuffed chilies until heated through and the cheese is melted, 6 to 8 minutes. Remove from the oven and cover with foil to keep warm.

Increase the over temperature to broil. Rub the shrimp with the oil and season with salt and pepper. Arrange on a broiler pan 4 to 6 inches from the heat until the shrimp are pink and curled and cooked through, turning occasionally, about 4 minutes. Be careful not to overcook.

To Serve: In the center of individual large, shallow soup bowls, using tongs, place a portion of the bell peppers. Spoon the broth into the bowls around the peppers. Arrange 5 shrimp in each bowl around the peppers, and top the peppers with a stuffed chili.

If desired, garnish the rim of the bowls with Roasted Red Pepper Sauce and Chive Oil.