caldo de camaron

Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup that&#039;s full of flavor. Usually made with yummy, comforting goodness, and lots of love.

Caldo de Camarón - Mexican Shrimp Soup

olive oil

potato

carrots

onion (diced)

garlic (minced)

dried chile guajillo (without seeds)

water (divided)

Knorr Caldo de Camarón bouillon

shrimp

limes

Cilantro (handful, roughly chopped)

Avocado (optional)

Salt and pepper

Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.

Heat oil in a large stock pot.

Add potatoes and carrots. Stir for 3 minutes.

In a blender, add the guajillo chile, the water it was sitting in, onion, and garlic. Blend until smooth.

Add guajillo mixture to the stock pot.

Add the remaining water and Knorr Caldo de Camarón bouillon.

Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.

Add shrimp and lime juice. Cook for 10 minutes.

Add cilantro at the last minute. Taste for good measure.

Top with avocado and serve with additional lime. Enjoy.

https://embed.mediavine.com/videos/aqlv0w8rr7cysonhuh2v

Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love. Mexican seafood food at its best!

Caldo de Camaron

There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe.

Caldo de Camarón

Peels (shells from 1 lb. of raw shrimp)

¼ of a medium size white onion

garlic

bay leaf

water

Lb. of plum tomatoes (about 4)

1¼ cup of peeled & diced potatoes

chipotle pepper in adobo (optional)

Fresh Epazote leaves*

Lb. of raw shrimp (peels removed (use peels to make the broth))

Lime wedges to serve

Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduce heat to simmer for about 6-8 minutes, then set aside.

Cook the Shrimp:

While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly since it takes less time to roast; if you leave it too long, it will burn and have a bitter taste.

Once the tomatoes, onion, and garlic are ready, place them into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing them in the blender.

Roast the Tomatoes:

In a medium-sized pot, heat the oil at medium temperature, add the carrots and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.

Pour the tomato sauce using a strainer, bring it to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook, or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Saute and mix the rest of the ingredients:

I made this as the recipe stated; using cilantro in place of epazote. I did any a little bit of minced Serrano in my bowl for a little exact heat.
Though I did like the potatoes in it, I think next try I may skip the potatoes and add cooked white rice to my bowl.

Made this soup last night. I added a serrano pepper with the tomato mixture in blender.It was delicious!!! I have tried several of your recipes.... Thanks

About to make this for the first ever and its for my seafood loving dad. Wish me luck!

Hola,en la casa de mis papás a la Sopa de camarón también le decíamos Huatape. Era delicioso.Me recordastes aquellos maravillosos año de mi juventud.Tienes la receta? Muchas gracias por alegrarnos la vida con tus recetas y comentarios. Estoy en espera de tu libro Me va a encantar.

https://content.jwplatform.com/videos/u3hYOxhJ.mp4

Mexican Shrimp Soup Recipe - Caldo de Camarón, one of the most delicious shrimp soups in Mexico.

Caldo de Camaron Recipe

My Caldo de Camaron is a hearty shrimp soup that&#x27;s loaded with veggies and bold Mexican flavors.

Caldo De Camaron (Mexican Shrimp Soup)

potatoes,

carrots,

celery stalks,

corn,

bay leaves

Mexican squash

cilantro

lime

Tbsp oil

onion,

guajillo peppers

chile de árbol

roma tomatoes, cut into big chunks

chicken bouillon

salt salt

tsp pepper

tomato sauce

oregano

cumin

water, divided

Heat oil in large dutch oven or soup...

Heat oil in large dutch oven or soup pot over medium-high heat. Sauté onion, garlic, chiles and tomato chunks for a couple of minutes. Add 1 cup of water and simmer for 10 minutes.

Blend this chile mixture along with chicken bouillon,...

Blend this chile mixture along with chicken bouillon, 1 tsp salt, pepper, tomato sauce, oregano, cumin and 4 cups of water.

Strain the blended chile mixture through a sieve...

Strain the blended chile mixture through a sieve into soup pot for a smoother broth. Add 5 cups of water.

Peel and devein the shrimp, leaving the tails...

Peel and devein the shrimp, leaving the tails on. Make a pouch with shrimp heads and shells with cheese cloth and tie it with kitchen twine. Place this shrimp peel pouch in the soup pot and simmer the broth for 20-25 minutes on medium-low heat. Add 3-4 tsp salt, or according to taste. Discard the shrimp pouch from the soup pot.

Add diced potatoes, carrots, celery and bay leaves...

Add diced potatoes, carrots, celery and bay leaves and simmer for 15 minutes.

Add corn and cilantro and cook for 5...

Add corn and cilantro and cook for 5 minutes, then add the zucchini and cook another 5 minutes.

Add shrimp into the soup and cook for...

Add shrimp into the soup and cook for 3-5 minutes, or until the shrimp are cooked through out.

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