Caldo de Camarón

Mexican Food Journal
June 28, 2021
2

This Mexican shrimp soup brings together fresh shrimp, dried shrimp, guajillo and cascabel chilis, and tender vegetables all in one spicy bowl of comfort food.

8
1 lb. roma tomatoes
1/2 white onion
2 cloves garlic
3 lbs. Cambray potatoes, unpeeled diced in ½ to 1-inch cubes
1 branch epazote
2 lbs. fresh shrimp cleaned and deveined
1 lb. dried shrimp small or medium, with heads on
8 guajillo chilis
1 cascabel chili
1 1/2 cups carrots peeled and diced
1-2 bay leaves
1 tbsp olive oil or other cooking oil
1 tbsp dry oregano
6 cups water
Salt and pepper to taste
Limes halved
Onions finely diced
Oregano

Soak the Chilis

  • To create a flavorful base for our soup, we'll need to soak the guajillo and cascabel chilis. While ground, dried chilis make powerful spices, soaking chilis takes off some...

See the full directions on my site
Nutritions

Calories
161

Sodium
1026mg
42% DV

Fat
9g
14% DV

Protein
20g
41% DV

Carbs
14g
4% DV

Fiber
5g
22% DV