Caldo de camarón (shrimp soup)
Cooking Con Claudia · ♥ 2.1K likes · 47.3K views · 7 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole chile de arbol
- 4 sticks celery
- 2 whole corn
- 1 whole calabacita
- 1 tbsp ground shrimp
- 1 tbsp shrimp bouillon
- 4 tsp salt
- 1 tsp oregano
- 1 tsp black pepper
- 3–4 lb shrimp
- 5 whole New Mexico or guajillo chile pods
- 3 whole roma tomatoes
- ½ whole onion
- 3 cloves garlic cloves
- 7 oz hot tomato sauce
- cilantro
- 3 whole medium potatoes
- 3 whole carrots
- 2 whole bay leaves
- oil
Heat a little oil in a small saucepan; add the onion and garlic and cook about a minute.
The ingredient list
Add the quartered roma tomatoes and cook another minute.
- 2 cup water
Add the cleaned, halved chile pods and the chile de arbol; cook about 30 seconds until fragrant. Add 2 cups water and bring to a simmer.
- 4 cup water
Transfer to the blender with the hot tomato sauce, ground shrimp, shrimp bouillon, salt, oregano, black pepper and 4 more cups water; blend smooth.
- 5 cup water
In a pot over medium-high heat, combine the blended sauce with 5 more cups water; add the shrimp shells wrapped in cheesecloth, the bay leaves and the dried epazote, and bring to a simmer.
- dry epazote
Taste and adjust salt and shrimp bouillon. Reduce to medium, cover, and simmer about 10 minutes.
Add the potatoes, corn, carrots, celery and cilantro; cook about 10 minutes until semi-soft. Remove the shells if added unwrapped.
Adding the vegetables
Add the calabacita and cook 5 to 7 minutes until all the vegetables are soft.
Calabacita, then the shrimp
- onion and cilantro
Serve with a little onion and cilantro; lime juice, tortillas or tostadas optional.
Serving and tasting