Caldo de Camaron
Sep 08, 2024 12:42 AM
This Caldo de Camaron, or Mexican shrimp soup, is filled with layers of flavor made from a homemade shrimp broth, toasted chile sauce, juicy fresh shrimp, and vegetables like carrots and potatoes. Pair it with homemade corn tortillas for a warm and satisfying Mexican meal.
Here’s why I love this recipe:
User-friendly: Don’t be intimidated by making a homemade broth or toasted chile sauce. While this recipe requires various steps, there are no complicated instructions involved.
Packed with flavor: This caldo de camaron is layered with flavors from a homemade shrimp broth made with shrimp shells, celery, carrots, and other ingredients, a toasted chile sauce made with dried chiles, and, of course, juicy fresh shrimp.
Ingredients:
For shrimp stock
- 1 ½ pounds medium shrimp, deveined and shells on
- 2 teaspoons olive oil
- 3 celery stalks, roughly chopped
- 1 carrot, peeled and roughly chopped
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 bay leaf
- 8 cups water
For caldo de camaron
- 4 teaspoons olive oil, divided
- 5 guajillo chiles, rinsed, stemmed, and seeded
- 2 pasilla chiles, rinsed, stemmed, and seeded
- 4 large Roma tomatoes, halved
- 4 cloves garlic
- 1 white onion, halved, one half roughly chopped
- 2 teaspoons kosher salt, divided, plus more to taste
- 2 cups hot water
- 2 Yukon gold potatoes, peeled and diced
- 2 carrots, peeled and diced
- 4 epazote leaves
- 4 cilantro sprigs (optional)
Toppings
- Chopped onion
- Chopped cilantro
- Diced avocado
- Lime juice
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
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