Caldo de camarón
Rick Bayless · ♥ 424 likes · 14.8K views · 24 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
Film a big pot with a little olive oil over medium heat.
Garlic and pasillas into the pot
- 6 cloves garlic
- 4 whole long black pasilla chilies
Peel the garlic; clean the pasilla chilies by tearing off the stems, tearing them open and removing the seeds.
Add the garlic and torn pasillas and toast about 3 minutes until the chilies change colour and are fragrant.
- 1 quart chicken broth
- 1 oz dried shrimp
- potatoes
- carrots
Add a quart of chicken broth and about an ounce of dried shrimp; simmer about 30 minutes.
Ladle the soup and solids into a blender, pull out the centre of the lid so pressure can escape, and blend to a smooth puree.
- chicken broth
Press it through a medium mesh strainer back into the pot over medium heat; add the second half of the chicken broth.
Add the chopped potatoes and carrots and a couple of sprigs of epazote; simmer about 30 minutes.
- 2 sprigs epazote
- fresh shrimp
- fresh lime
Season; just before serving add fresh shrimp, ladle into mugs and serve with fresh lime.