Sophia Rivera

Recipes: 139

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Recipes: 139

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Receta de Caldo de Camarón

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

15 min

40 min

Easy

4.8

5 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 servings

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2 spoonfuls of olive oil
6 pieces of guajillo chili pepper Without seeds and deveined
1 piece of ancho chili pepper Without seeds and deveined
2 pieces of morita chile pepper Without seeds and deveined
3 cloves of garlic
4 pieces of tomato Cut into quarters
1 piece of onion Cut into quarters
35 grams of Dry shrimp
6 cups of Water
2 pieces of black pepper
1 Cup of potato Cut in small cubes
1 Cup of carrot Cut in small cubes
1 branch of epazote
2 cups of fresh shrimp clean, without shell or head
1 Cup of fresh shrimp without head, with shell and tail
enough of green lemon to serve
enough of 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.