Caldo de Camarón (Mexican Shrimp Soup)

How to make Caldo de Camarón (Mexican Shrimp Soup)

Ingredients:

2.2 lbs shrimp (cleaned, tail on)

3 guajillo peppers (seeds and veins removed)

2 chipotle in adobo peppers1 lb tomatoes (cut into chunks)

1 small onion (cut into chunks)

2 medium potatoes (cut into cubes)

2 large carrots (cut into chunks)

½ small cauliflower (cut into large florets)

2 garlic cloves (peeled)

½ tsp black peppercorns

½ Tbsp oregano¼ tsp cumin seeds

1 bunch cilantro (or 2 sprigs fresh epazote)

2 Tbsp olive oil

salt (to taste)

For the shrimp broth (optional)

shrimp heads and shells (from cleaned shrimp)

vegetables (carrots, onion, celery, scraps from other vegetables)

1 garlic1 bay leaf

2 Tbsp olive oil

For serving

onion (chopped)

cilantro (chopped)

green chili peppers (chopped)limes (juice)

Instructions:Make the shrimp broth (optional)

Heat the olive oil over medium heat in a stockpot.

Add the vegetable scraps, onion, and garlic. Cook for 3 minutes stirring constantly.

Stir in the shrimp heads and shells and cook for 2-3 minutes.

Pour 8 cups of water and bring to a boil. Add the bay leaf, and salt. Reduce the heat, and simmer for 25 minutes.

Carefully strain the broth into a bowl and set itBring to a boil and cook for 15-20 minutes or until the vegetables are cooked through.

Add the fresh shrimp and cook for 3 to 5 minutes, depending on the size of the shrimp you use.

Adjust salt to taste.

Serve in bowls and garnish with chopped onions, cilantro, and chilies. Enjoy with a squeeze of lime.

Notes:

If you want to speed up this recipe, use cleaned frozen shrimp and shrimp bouillon to flavor the broth.

Make sure you don’t overcook the shrimp or they will become rubbery.

Caldo de camarón leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. Just take in mind the shrimp texture will change and become a little rubbery. aside until needed.

Make the chili sauce

Heat 3 tablespoons of olive oil in a deep pan over medium heat.Add onions and garlic and cook stirring constantly for 4 minutes.

Add the dried peppers and cook for 2 more minutes. Then add black peppercorns and cumin seeds and cook for a few seconds.

Stir in the tomato chunks and cook for 3 minutes or until tomatoes soften a bit.

Pour in 1 cup of water, add chipotle peppers and oregano. Simmer for 5 minutes then turn off the heat and allow the mixture to reach room temperature.

Transfer everything to a blender with ½ of water and blend until you’ll have a thick and smooth sauce.

Make the shrimp soup

Heat 2 tablespoons of olive oil in a large stockpot. Place a strainer over the pot and carefully pour in the sauce. Simmer for 2 minutes.

Add the diced vegetables, the shrimp broth you made before, and cilantro.
2 medium potatoes,2 large carrots,½ small cauliflower

Nutrition Information:

Serving: 1 serving | Calories: 518kcal | Carbohydrates: 41g | Protein: 57g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 402mg | Sodium: 1533mg | Potassium: 1798mg | Fiber: 10g | Sugar: 9g