Description
Simmering with Mexican coastal charm, Caldo de Camarón delivers a hearty seafood embrace packed with succulent shrimp, tender vegetables, and rich broth. Warm spices and fresh ingredients create a soul-satisfying soup that connects diners directly to Guadalajara’s culinary spirit.
Ingredients
Scale
Peppers and Spices:
- 2 guajillo peppers, stemmed, seeded, and roughly chopped
- 1 cascabel pepper, stemmed, seeded, and chopped (or another guajillo)
- 1 chile de arbol, roughly chopped for added spice (optional)
Main Ingredients:
- 1 pound (453.6 grams) of large shrimp, peeled and deveined (keep shells)
- 1 pound (453.6 grams) of yellow potatoes, peeled and diced
- 8 ounces (226.8 grams) of carrots, peeled and diced
- 1 small onion, chopped
- 1 large tomato, chopped
- 3 cloves of garlic, chopped
Liquids and Seasonings:
- 2 cups (473 milliliters) of hot water
- 45 cups (10.6 liters) of water
- 2 tablespoons (30 milliliters) of vegetable oil
- 1 tablespoon (15 milliliters) of dried epazote, or substitute with cilantro
- 1 bay leaf
- Salt and pepper to preference
- 2 large limes, plus extra for serving
- Freshly chopped cilantro for garnish
Instructions
- Intensify chili flavors by dry-toasting guajillo, cascabel, and chile de arbol in a large pot for 1-2 minutes until fragrant. Immediately transfer to a blender and submerge in hot water for 20 minutes.
- Utilize the same pot to sauté onions until translucent, approximately 4-5 minutes. Incorporate chopped tomatoes and cook until they disintegrate, then add minced garlic and cook briefly until aromatic.
- Blend the softened chilies with sautéed aromatics until creating a smooth, uniform sauce. Adjust consistency by incorporating chili soaking liquid if needed.
- Render rich flavor from shrimp shells by sautéing in oil for 5 minutes. Pour water, simmer for an additional 5 minutes, then strain, extracting maximum essence.
- Marry chili sauce with strained shrimp stock. Introduce diced potatoes, carrots, epazote, and bay leaf. Season with salt and pepper. Simmer at medium heat for 15 minutes until vegetables reach tender consistency.
- Gently incorporate peeled shrimp into the broth. Cover and cook for 2-3 minutes, ensuring precise cooking without overcooking.
- Brighten the soup’s profile by squeezing fresh lime juice. Remove bay leaf and prepare to serve immediately.
Notes
- Protect delicate shrimp by removing from heat immediately after turning pink to prevent rubbery texture.
- Substitute dried chilies with fresh or ground chili powder if unavailable, adjusting quantity for desired heat level.
- Enhance seafood flavor by using homemade fish stock or clam juice instead of water for deeper maritime profile.
- Make soup gluten-free by ensuring all ingredients, especially store-bought stock, are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 150 mg