Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, caldo de camarones. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Caldo de cameron is a tasty Mexican shrimp soup with potatoes, carrots, and fresh shrimp simmered in fish broth and garnished with jalapenos. 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.
Caldo De Camarones is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Caldo De Camarones is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have caldo de camarones using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Caldo De Camarones:
- Take 2 lb large shrimp
- Get 1 can low sodium chicken stock
- Take 3 potatoes
- Take 4 Chiote- Mexican zucchini
- Take 1/2 onion
- Prepare 2 green onions
- Take 1/2 bunch cilantro
- Prepare 1 bayleaf
- Make ready 1 tbsp chicken bouillon
- Get 1 tsp salt
- Get 1 pinch achote paste
- Get 1 pinch cumin
- Prepare 1 pinch new mexico chili powder
- Make ready 2 roma tomatoes
- Make ready 1 minced garlic clove
- Take 1 tbsp olive oil
This Caldo de Camarón (Mexican Shrimp Soup) is made in a spicy (or non-spicy) fresh tomato guajillo pepper puree and flavored with succulent plump shrimp. Serve with avocado slices, toasted tortilla strips and lime wedges. ♦ This Caldo de Camarón (Mexican Shrimp Soup) is a refreshing spicy soup that's kind of perfect anytime of the year! Whether it's cold or warm outside this soup will. On the menu it was called "Sopa de Camarones" translated to shrimp soup and it was a huge cauldron of spicy shrimp broth with all sorts of aromatics and shrimp in it.
Instructions to make Caldo De Camarones:
- start by cleaning and devaining shrimp. save your shells you will need to bring those to a simmer for about 15-20 minutes with 2 cups of water. This will be your stock base for soup.
- peel and dice potatoes to bite size pieces I preboil these so that my soup is not all starchy. boil 10-12 minutes till tender drain n rinse set aside.
- dice your other veggies, chiote, onions, tomatoes and set aside.
- in your stock pot add olive oil white onions and tomatoes, and garlic give a quick cook till your onions are sweated down. ( about 3-4 min)
- now add your seasonings and give a quick minute to cook.
- add your chicken stock & strain your shrimp stock to pot. Add your bayleaf and your chopped chiote, let come to a simmer taste for salt & seasonings add more to your liking.
- once your veggies are tender add your potatoes back and your shrimp. When shrimp just turn pink about 6-7 minutes turn off.
- take out bayleaf, top with scallions, and cilantro.
- serve with lime wedges and chips or tortillas..
Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term.
So that’s going to wrap it up for this special food caldo de camarones recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
