Caldo de Camaron
User Reviews
3.9
20 reviews
Good
-
Prep Time
1 hr 10 mins
-
Cook Time
20 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
304 kcal
-
Course
Main Course, Appetizer, Soup, Lunch
-
Cuisine
Mexican
Caldo de Camaron
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:
Ingredients
- 2 quarts shrimp stock (see notes for recipe)
- 1 pound Shrimp with heads if at all possible, shell-on
- 4 guajillo chiles seeded and stemmed, dried
- 2 ancho chile seeded and stemmed, dried
- 1 cup tomato puree or 3 plum tomatoes, sliced in half, fire roasted
- 2 cloves garlic skin still on
- 6 to 10 dried shrimp (optional)
- 2 tablespoons epazote or 1 tbsp dried, or cilantro, chopped
GARNISHES
- 1/4 cup green onion chopped
- 1/4 cup cilantro chopped
- lime juice juice of 2 limes
- 1 white onion chopped
- 2 avocado diced
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
(24%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
20 reviews
Good
Other Recipes
You'll Also Love
