epicurious5.0
Caldo de Camarón
Caldo de camarón is a classic cantina dish, offered on its own or with vegetables and shrimp. Serve this Mexican soup as an appetizer at your next dinner.
👥 4 Servings👤 Enrique Olvera📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
In a medium pot, heat the oil over high heat. Add the dried shrimp, shrimp (prawn) heads and shells, and half of the onion and garlic cloves. Cook until fragrant and the shells turn orange, 3–⏱️ 5 minutes. Add water to cover by at least 3 inches and boil for ⏱️ 30 minutes. Transfer to a blender jar and blend. Strain the mixture through a fine-mesh sieve into a pot (discard the solids). Set the pot of broth aside.
2
Heat a comal or frying pan over high heat. Toast the oregano and chiles until fragrant, 1–⏱️ 2 minutes. Set aside. Add the tomatoes and the remaining onion and garlic cloves to the pan and char, about ⏱️ 10 minutes. Transfer all the toasted and charred ingredients to a blender and blend, then strain into the shrimp broth.
3
Bring the broth to a simmer and add the carrot, peas, fresh shrimp (prawns), and epazote. Simmer until the carrots are tender, about ⏱️ 5 minutes. Add salt to taste, mindful that dried shrimp tends to be salty.
large carrot, cut into small cubes1Salt
4
To serve: Ladle into bowls or mugs. Enjoy on its own or serve with the onion, cilantro (coriander), serranos, Key lime wedges, and tostadas on the side.
Key lime wedgestostadas10
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...