Recipe: Perfect Mexican shrimp soup(caldo de camarones)

Mexican shrimp soup(caldo de camarones). Heat oil in a saucepan over medium heat. Pour in fish stock and bring to a boil. Turn on the heat to medium-high.

Caldo de Camaron (Mexican Shrimp Soup) By Sue Lau If you've ever tasted Mexican Shrimp Soup (or Caldo de Camarón), you know what Sundays in Mexico taste like. Just ask our creative director, Andrés. You can cook Mexican shrimp soup(caldo de camarones) using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mexican shrimp soup(caldo de camarones)

You need 3 lb of medium shrimp headless(head left on much better but were out).
It's 1 clove of garlic.
Prepare 5 of Brown potatoes.
It's 4 of chayote squash.
Prepare 1 packages of carrots.
Prepare 1 can of tomato sauce.
Prepare 1 of salt as desired.
Prepare 1 of cube or two of shrimp flavor bouillon.
Prepare 5 of chiles morita or guajillos.

He tells the story about how his mom, whose specialty was caldos or soups, would make shrimp soup, fish soup (caldo de pescado) and the famous pancita or menudo soups (both made from tripe) that are so popular in certain. Allow to sweat over medium heat covered for five minutes. Add in black pepper, Goya seasoning, Mexican oregano, canned tomatoes and vegetable broth. Add in shrimp and allow to simmer for five minutes.

Mexican shrimp soup(caldo de camarones) step by step

boil the chiles with the garlic until the chiles are soft when done set aside.
Peel and chop the chayote squash.
Chop the carrots.
Chop the potatoes.
Put the vegetables in a pot and add water and put on stove to cook.
Add to pot tomato sauce,shrimp bouillon and salt.
When vegetables are tender add the shrimp.
Blend the chiles that you boiled in the blender.
Add the chile sauce that you blended with a colander.
When its cooked serve with bolillo bread or tostadas and add lime.

Taste for seasoning and serve immediately with garnishes. Savory Caldo de Camarón (Mexican Shrimp Soup) This Caldo de Camarón (Mexican Shrimp Soup) is made in a spicy (or non-spicy) fresh tomato guajillo pepper puree and flavored with succulent plump shrimp. Serve with avocado slices, toasted tortilla strips and lime wedges. If you've ever tasted Mexican Shrimp Soup (or Caldo de Camarón), you know what Sundays in Mexico taste like. Just ask our creative director, Andrés.