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Caldo de Camarones (Shrimp Soup)

Time: Prep Time: 35 minutes (plus cooling), Cook Time: 47 minutes
Servings: 4

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Caldo de Camarones, or Shrimp Soup, is a delicious and comforting dish that’s perfect for any occasion. Packed with flavorful shrimp, vegetables, and savory broth, this soup brings the taste of the sea straight to your table. Whether you’re looking for a light meal or a hearty dinner, this dish is sure to satisfy your cravings.

Ingredients

2          tablespoons avocado oil

1          pound raw 26-30 count shell-on shrimp, thawed if necessary, peeled and deveined, shells and tails reserved

4          garlic cloves

2          bay leaves

1          medium white onion, halved and coarsely chopped plus additional finely chopped for garnish (optional)

5          Roma tomatoes, quartered

2          canned chipotle peppers en adobo

2          teaspoons seafood seasoning blend (mariscos sazón)

2          celery ribs, finely chopped

1          large carrot, finely chopped

1          medium russet potato, peeled and finely chopped

4          large epazote leaves (optional)

1          tablespoon dried epazote

1/4      cup chopped fresh cilantro plus additional for garnish (optional)

1/2      teaspoon salt

1/2      teaspoon ground black pepper

Preparation

  1. Line rimmed baking pan with aluminum foil. In medium saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp shells and tails, 2 garlic cloves, bay leaves and 1/2 the onion; cook 2 minutes, stirring frequently. Add 6 cups water; cook 20 minutes or until fragrant and slightly reduced. Remove from heat; strain shrimp shell mixture through fine-mesh strainer and discard shell mixture. Makes about 4 1/2 cups shrimp stock.

 

  1. Preheat broiler to high. Spread tomatoes, and remaining 2 garlic cloves and 1/2 the onion on prepared pan; broil 5 minutes or until lightly charred, turning once. Cool tomato mixture slightly; transfer to blender. Add chipotle peppers and seasoning; purée until smooth. Strain tomato mixture through fine mesh strainer; discard solids.

 

  1. In same saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add celery and carrot; cook 2 minutes, stirring frequently. Add potato; cook 5 minutes, stirring frequently. Add shrimp stock and tomato mixture; cook 10 minutes or until potato is tender. Reduce heat to low. Add shrimp, epazote leaves, if using, and dried epazote; cook 3 minutes or until shrimp turn opaque throughout. Remove from heat; stir in cilantro, salt and black pepper. Makes about 8 cups.

 

  1. Serve soup garnished with onion and/or cilantro, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.