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Caldo de Camaron

Blossom Lady
Sep 08, 2024 01:42 AM
Caldo de Camaron

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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