Caldo de Camaron (Mexican Shrimp Soup Recipe)

🧂 Ingredients

• 2 guajillo peppers

  stemmed and seeded, and roughly chopped
• 1 cascabel pepper

  stemmed, seeded, and roughly chopped (or use an extra guajillo)
• 1 chile de arbol

  roughly chopped (optional, for extra spicy)
• 2 cups hot water
• 1 tablespoon vegetable oil
• 1 small onion

  chopped
• 1 large tomato

  chopped
• 3 cloves garlic

  chopped
• 1 tablespoon vegetable oil
• 1 pound large shrimp

  peeled and deveined, shells reserved
• 4-5 cups water
• 1 tablespoon dried epazote

  or use cilantro or Mexican oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 pound yellow potatoes

  peeled and diced
• 8 ounces carrots

  peeled and diced
• 2 large limes

  + extra for serving
• Fresh chopped cilantro for garnish/serving

Instructions

• 1 Heat a large pot or Dutch oven to medium heat. Add the guajillos, cascabel, and
  chile de arbol. Dry toast them in the pot for 1-2 minutes, flipping them halfway
  through, until lightly toasted and fragrant.
• 2 Add the chilies to a food processor or blender and cover with 2 cups hot water.
  Cover for 20 minutes, until the peppers are very soft.
• 3 Heat 1 tablespoon oil in the same pot over medium heat. Add the onion and cook
  for 4-5 minutes to soften.
• 4 Add the tomatoes and cook for 5 minutes, or until the tomato is broken down.
• 5 Add the garlic and cook, stirring, for 1 minute, or until the garlic becomes
  fragrant.
• 6 Add the mixture to the food processor with the softened peppers. Process until
  smooth.
• 7 Chop the reserved shrimp shells (and shrimp heads, if using).
• 8 Heat 1 tablespoon oil in the same pot over medium heat. Add the shrimp shells
  (and shrimp heads, if using). Cook for 5 minutes, stirring.
• 9 Add 4 cups water. Bring to a simmer and simmer for 5 minutes, pressing the
  shrimp shells down a bit to squeeze out their flavor. Strain out the shells and
  discard them.
• 10 Strain the chili sauce from the food processor into the pot with the shrimp
  broth, then add the potatoes, carrots, epazote, bay leaf, salt and pepper to
  taste. For a soupier broth, add 1 extra cup of water. Cover and simmer for 15
  minutes, or until the vegetables are softened to your liking.
• 11 Add the shrimp and cover. Simmer 2-3 minutes, or until the shrimp cook through.
• 12 Stir in the lime juice and remove the bay leaf.
• 13 Serve with extra limes and cilantro for garnish.

Nutrition Info