Directions

1. 1

   Heat 3 Tbsp. of the butter in a large heavy pot over medium heat. Once the butter is foaming, add the shrimp, stir to coat evenly, and sprinkle with a pinch of salt. Cook, stirring occasionally, for about 2 minutes until the shrimp turn bright pink and begin to curl. Transfer the shrimp to a plate using a slotted spoon and set aside.

2. 2

   In the same pot, add the chopped onion, garlic, jalapeño, and corn. Cook over medium heat, stirring frequently, until the onion becomes soft and translucent, about 4 minutes. Stir in the smoked paprika and 1 Tbsp. plus 1 tsp. of the salt. Pour in 6 cups of water and increase the heat to high to bring the broth to a boil. Once boiling, reduce the heat to medium-low and simmer gently while you prepare the chochoyotes.

3. 3

   If using fresh masa, place it in a large bowl and sprinkle with the remaining 1½ tsp. salt. Using a box grater on its large holes, coarsely grate the remaining 3 Tbsp. butter directly over the masa (or cut the cold butter into small pieces and add). Using your hands, knead the mixture for about 4 minutes until the salt and butter are evenly distributed throughout.

4. 4

   If using masa harina instead, combine it with 1¼ cups plus 1 Tbsp. water in a large bowl and knead until the water is fully absorbed and no dry flour bits remain, creating a stiff dough with a cookie-dough-like consistency. Sprinkle the remaining 1½ tsp. salt over the surface. Coarsely grate the remaining 3 Tbsp. cold butter directly over the dough using the large holes of a box grater (or cut into small pieces), then knead for 6–8 minutes until the salt and butter are well incorporated.

5. 5

   Turn the dough out onto a clean work surface and divide it into approximately 20 equal pieces, each about 1½ Tbsp. in size. Roll each piece between your palms into a smooth ball. Cover the balls with plastic wrap or a barely damp kitchen towel. Working with one ball at a time, hold it in your cupped hand and use your thumb or index finger to press a deep indent into the center, making it about two-thirds deep—the dumpling should resemble a small belly button. If the edges crack, lightly wet your hands, reroll the dough, and try again.

6. 6

   Carefully add all the chochoyotes to the simmering broth and cook very gently over medium-low heat to prevent them from breaking apart. Continue cooking until all dumplings have floated to the surface, 5–7 minutes, then cook for an additional 1–2 minutes until they are firm and cooked through (masa harina dumplings may need an extra minute). Stir in the reserved shrimp, lime juice, and about three-quarters of the chopped parsley, cilantro, and mint.

7. 7

   Ladle the soup into shallow bowls and garnish each portion with the remaining fresh herbs before serving.