Caldo de Camaron

Name: Caldo de Camaron
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 quarts shrimp stock; 1 pound shell-on shrimp; 4 dried guajillo chiles; 2 dried ancho chiles; 1 cup fire roasted tomato puree; 2 cloves garlic, skin still on; 6 to 10 dried shrimp; 2 tablespoons chopped epazote or cilantro; 1/4 cup chopped green onions; 1/4 cup chopped cilantro; Juice of 2 limes; 1 white onion, chopped; 2 avocados, diced

User Reviews

3.9

30 reviews

Good

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
304 kcal
Course
Main Course, Appetizer, Soup, Lunch
Cuisine
Mexican

Caldo de Camaron

Elizabeth Hodge

Report

Make sure you read the headnotes above for variations and substitution options. Serve your soup as a first course in a larger Mexican meal, or with tortillas on the side as a main course. It reheats well if you do so slowly on the stovetop.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

2 quarts shrimp stock (see notes for recipe)
1 pound shell-on shrimp, with heads if at all possible
4 dried guajillo chiles, seeded and stemmed
2 dried ancho chiles, seeded and stemmed
1 cup fire roasted tomato puree, or 3 plum tomatoes, sliced in half
2 cloves garlic, skin still on
6 to 10 dried shrimp (optional)
2 tablespoons chopped epazote or cilantro, or 1 tbsp dried

GARNISHES

1/4 cup chopped green onions
1/4 cup chopped cilantro
Juice of 2 limes
1 white onion, chopped
2 avocados, diced

Add to Shopping List

Instructions

Chances are you will be peeling your shrimp first to make the shrimp stock recipe. Chop the shrimp into bite-sized pieces and set aside for now.
While the stock is simmering, get a comal or heavy frying pan hot. Boil a pint or two of water and have that ready. Quickly toast your dried chiles -- just a few seconds on each side -- and then toss them into the boiling water. Once you start doing this, turn the heat off the boiling water. When you have toasted all the chiles, put a lid on the pot to let them soften.
If you are using them, grind the dried shrimp in a spice grinder. Set that aside, too.
While to comal or pan is still hot, char the garlic until the skins blacken a little, and char the tomatoes until the cut side is wholly black, which will take about 3 to 5 minutes. Use a spatula to move the tomatoes to a blender. Peel the garlic and put that in a blender, too.
Put the softened chiles, epazote and dried shrimp (if using) into the blender, and puree this with a splash or two of the chile soaking water, and, if you need more, some of the shrimp stock.
Once your shrimp stock is ready, strain it into a soup pot and add the contents of the blender. Bring this to a gentle simmer and add salt to taste. It might not need it. Add the chopped shrimp and cook 5 minutes, then serve with all the garnishes.

Notes

Use this shrimp stock recipe for your broth.

Nutrition Information

Show Details

Calories 304kcal (15%) Carbohydrates 23g (8%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 202mg (67%) Sodium 1658mg (69%) Potassium 1150mg (33%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 3601IU (72%) Vitamin C 21mg (23%) Calcium 253mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 304 kcal

% Daily Value*

Calories	304kcal	15%
Carbohydrates	23g	8%
Protein	26g	52%
Fat	14g	22%
Saturated Fat	2g	10%
Cholesterol	202mg	67%
Sodium	1658mg	69%
Potassium	1150mg	24%
Fiber	9g	36%
Sugar	9g	18%
Vitamin A	3601IU	72%
Vitamin C	21mg	23%
Calcium	253mg	25%
Iron	4mg	22%