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caldo de camaron

Mexican shrimp soup

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Prep Time 50 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 2 pounds fresh shrimp
  • 1/4 cup dried shrimp
  • 1 cup potatoes peeled and diced
  • 1 cup carrots peeled an diced
  • 1/2 onion chopped
  • 2 garlic cloves
  • 4 dried guajillo chiles
  • 3 Roma tomatoes
  • 1 celery stalk
  • 5 springs fresh cilantro
  • 2 bay leaves
  • 8 cups water
  • 1 tbsp vegetable oil
  • 1 tbsp salt

Instructions
 

  • Clean and Cook the Shrimp
    Place the shrimp in water for about 10 minutes to rinse them well. Drain and rinse again with clean water. In a large pot, bring water to a boil and add: 1 celery stalk, 1 garlic clove, 1 teaspoon, salt
    Add the shrimp and boil for 10 minutes.Remove the shrimp and let them cool.
  • Strain the shrimp broth and, in that same broth, cook:
    Roma tomatoes, Guajillo chiles, Dried shrimp, Chopped onion
  • Once everything softens, blend until smooth.
  • Strain the blended sauce directly back into the pot for a silky, restaurant-style broth without skins or seeds.
  • Once the shrimp have cooled:
    Remove heads and shells
    Make a shallow cut along the back and remove the vein
    Add the cleaned shrimp back into the soup.
  • Add:
    Diced potatoes
    Diced carrots
    Cilantro
    Bay leaves
  • Simmer for 12–15 minutes or until vegetables are tender.
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