Caldo de Camarón (Mexican Shrimp Soup)
This Caldo de Camarón (Mexican Shrimp Soup) is made in a spicy (or non-spicy) fresh tomato guajillo pepper puree and flavored with succulent plump shrimp. Serve with avocado slices, toasted tortilla strips and lime wedges.
Calories: 897kcal
Ingredients
- 1 pound medium or large shrimps de-shelled and deveined
- 4 plum tomatoes rinsed and roasted
- ½ onion roasted
- 3-4 garlic cloves peeled and roasted
- 1 serrano pepper rinsed, stem removed and roasted
- 3 guajillo peppers stems and seeds removed
- 1-2 carrots peeled and chopped
- ½ onion chopped
- 2 potatoes cubed
- handful of cilantro (and more for topping soup) chopped
- 3 garlic cloves minced
- ¼ teaspoon oregano
- salt to taste
- oil
- lime wedges
Homemade Shrimp Broth (Optional)
- shrimp shells
- 5 cups water
- ¼ onion
- 2 garlic cloves
- 1 bay leaf
Toppings and Sides
- avocado slices
- toasted tortilla strips
- warm tortillas
- white rice
Instructions
Homemade Shrimp Broth (can also use water)
- Add the shells with 5 cups of water, half an onion, 2 garlic cloves and a bay leaf to a large pot. Bring to a boil and then cook on medium heat for 10-15 minutes.
- Rinse the plum tomatoes and serrano pepper.In a skillet over medium heat, roast tomatoes, serrano pepper and onion for 10-15 minutes. Char on all sides.Midway through cooking, add garlic to pan to also roast.
- Remove the tomatoes, onion, garlic and serrano pepper from the skillet. Remove stem from serrano pepper.Add to a blender. Do not blend yet.
- Add 2 tablespoons of oil to the same skillet and heat over medium heat.Cut guajillo peppers open and remove seeds and stems.Add to the skillet and roast peppers for a few minutes on each side.
- Add the peppers to the blender with all the other ingredients.Blend until smooth.
- Strain sauce through a colander. Discard pepper skins. Sauce will be smooth.
- Add three tablespoons of oil to a dutch oven or large pot over medium heat. Add carrots, potatoes, onions and garlic. Stir. Cook for about 7 minutes.
- Add the tomato guajillo puree, cilantro and spices to the pot and stir. Lower heat and cook for 10 minutes.
- Add water or prepared shrimp broth. Add salt to taste. Cook for 20-25 minutes. Add shrimp the last 7-10 minutes of cooking (depending on their size) Done.Top with chopped cilantro and lime wedges.
- *Optional-serve with tortilla strips, cubed or sliced avocado, warm tortillas, side of white rice.
Nutrition
Serving: 6g | Calories: 897kcal | Carbohydrates: 97g | Protein: 110g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1143mg | Sodium: 3703mg | Potassium: 3374mg | Fiber: 20g | Sugar: 20g | Vitamin A: 15095IU | Vitamin C: 128.4mg | Calcium: 937mg | Iron: 24.9mg