Caldo de Camarones(Shrimp Soup)

Winter, spring, summer or fall. No matter what time a year it is, I don’t think I could ever refuse a bowl of caldo de camarones (shrimp soup)! Besides, the shrimp, the ingredients I used for this caldo de camarones are staples that I would normally have on hand. No Mexican kitchen could be without fresh tomato, chiles, onion, garlic and cilantro. A simple Mexican soup is delicious! A simple Mexican soup with garnishes, is amazing and very satifying! My choice of garnishes on this day were fried tortilla strips prepared with homemade corn tortillas, key limes, cilantro and avocado.  Simple and delicious.

Are You Intimidated When It Comes To Cooking Shrimp?

I feel you! hen I first started cooking with shrimp, I had no clue! Eight out of ten times, I would overcook it! Thank goodness I didn’t give up.

Keep It Fresh! Keep It Simple!

This easy formula for a Mexican style soup can be finished in a variety of ways. Delicious as a vegetable soup, with chicken, ground beef and seafood, of course. I keep tomato sauce in my pantry, but try my best to use fresh blended tomatoes if possible.

Ready For My Close-Up!

My early food photos shared on social media were horrible, lol! Styled photos are nice, but sometimes I feel the focus on the recipe gets lost in all that styling. Show me the food! Close-up! I don’t want to have to guess what’s on the plate or in the bowl. This is real cooking after all and we all know that we eat with our eyes first!

Caldo de Camarones(Shrimp Soup)

This easy and delicious Mexican shrimp soup is based on a traditional tortilla soup. I added vegetables and went light on the garnishes. Tasty!

4.84 from 6 votes

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Course: Soup

Cuisine: Mexican

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 4 Servings

Ingredients

Ingredients

• 6 roma tomatoes
• 2 chile serrano
• 1 medium white onion, divided in half dice half and reserve
• 4 cloves garlic skins on
• 3 dried chile guajillo stems and seeds removed
• 5 cups water
• 4 tsp chicken/tomato bouillon
• 3 tablespoons of oil
• 1 cup onion diced
• 3 medium carrots diced, or sliced in large pieces
• 2 small zucchini diced, or sliced chunky
• 5 fresh epazote leaves
• 2 bay leaves
• 1/2 tsp. Mexican oregano
• Handful of fresh cilantro plus more for garnish
• Salt and pepper to taste
• 1 1/2 lbs x large shrimp peeled and deveined

Garnish

• 8 lime wedges
• more cilantro
• 1 avocado sliced

Instructions

Directions

• On a preheated comal or griddle, place the tomatoes, chiles, onion and garlic. Dry roast the ingredients for 25 minutes. Remove the garlic after 10-12 minutes and set aside.
• Add 2 tbsps. of oil to a small skillet and heat to medium heat. After 2 minutes, add the chile guajillo. It will fry quickly and become aromatic. turn as needed and cook for just a few seconds per side. Pour in 1/2 c of water. Remove from heat and let sit.
• Peel the garlic and add to the blender. Also add all the dry roasted ingredients and the softened guajillo. Add 2 cups of water and 4 tsp bouillon(chicken flavor). Blend on high until smooth. Using a wire mesh strainer, strain the blended sauce into a bowl. Set aside.
• In a deep skillet, add 3 tablespoons of oil and preheat at medium for 3-4 minutes. Add the onions and carrots. Season lightly with salt and pepper. Sauté for 6 minutes.
• Add the strained sauce to the pot. It should come to a boil quickly. Reduce heat slightly and cook for 10 minutes. Taste for salt.
• Add 3 more cups of water, epazote, bay leaves oregano and cilantro. Also add the zucchini. Stir well to combine and continue cooking for 10 minutes. Finally add in the shrimp. Stir gently, cover, remove from the heat and let sit for 7-8 minutes. Ladle into large bowls, garnish with fresh ingredients and serve with warm corn tortillas.

Notes

Tips- To add more spice to the soup base, I enjoy toasting 6-8 chile de arbol or chile puya and blending them with the soup base. Want more shrimp flavor? After peeling fresh shrimp, cooks shells in 3 cups of simmering water seasoned lightly with salt for 20 minutes. Strain broth and add it to the soup.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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