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Mexican shrimp soup

Sophia Rivera

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Mexican Shrimp Soup

Name: Mexican Shrimp Soup
Prep time: 55 min
Cook time: 55 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil; 6 guajillo chilies, Without seeds and deveined; 1 ancho chili pepper, Without seeds and deveined; 2 morita chili peppers, Without seeds and deveined; 3 cloves garlic; 4 tomatoes, Cut into quarters; 1 onion, Cut into quarters; 35 grams Dry shrimp; 6 cups Water; 2 black pepper; 1 cup potato, Cut in small cubes; 1 cup carrot, Cut in small cubes; 1 branch epazote; 2 cups fresh shrimp, clean, without shell or head; 1 cup fresh shrimp, without head, with shell and tail; enough lemon, to serve; enough crackers , To accompany

15 mins

40 mins

Low

4.833333

12 comments

Sophia Rivera

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When you have a craving for a hot soup, you can prepare this Mexican Shrimp Soup, which will be substantial enough to share with guests or for a weekend family meal. What makes this dish even more special is that the Shrimp Soup uses the dry shrimp shell to give it more flavor. With this video you will learn how to make shrimp soup with vegetables such as potatoes and carrots; You should also add a sufficient amount of fresh shrimp to peel.

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Ingredients

4 portions

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2 tablespoons olive oil
6 guajillo chilies, Without seeds and deveined
1 ancho chili pepper, Without seeds and deveined
2 morita chili peppers, Without seeds and deveined
3 cloves garlic
4 tomatoes, Cut into quarters
1 onion, Cut into quarters
35 grams Dry shrimp
6 cups Water
2 black pepper
1 cup potato, Cut in small cubes
1 cup carrot, Cut in small cubes
1 branch epazote
2 cups fresh shrimp, clean, without shell or head
1 cup fresh shrimp, without head, with shell and tail
enough lemon, to serve
enough crackers , To accompany

Preparation

In a saucepan heat the olive oil, fry the chiles with the garlic, tomato, onion and dried shrimp for about 5 minutes. Fill with 2 cups of water, let it boil and cook 10 minutes. Cool slightly

Blend the previous preparation until a smooth soup is obtained. Strain.

Return the soup to the pan, season with salt and pepper, add the rest of the water and the potatoes. Cover and cook 5 minutes, add the carrots, the epazote, cover again and let cook until the vegetables are soft.

Add the fresh shrimp and cook for 5 to 10 minutes more, season to taste and serve with lemon and crackers.

PRESENTATION

Serve hot and accompanied by lemon and crackers.

TIPS

To give even more flavor to your soup you can also fry the head of the shrimp, it will be delicious.

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Mexican Shrimp Soup

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (12)

Diana Alcalá

30/05/2020 14:45:58

Delicioso

Maria Martinez

26/05/2020 21:44:35

Muuuuuy rico, aunque hice la receta al pie de la letra pero no quede muy convencida y sazone con otras especies que normalmente uso y quedó de lujo es el primer caldo de camarón que hago y fue todo un éxito, muchas gracias