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!
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.