Mexican shrimp soup(caldo de camarones)
Mexican shrimp soup(caldo de camarones)

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, mexican shrimp soup(caldo de camarones). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Mexican shrimp soup(caldo de camarones) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Mexican shrimp soup(caldo de camarones) is something that I have loved my entire life. They’re nice and they look wonderful.

Caldo de cameron is a tasty Mexican shrimp soup with potatoes, carrots, and fresh shrimp simmered in fish broth and garnished with jalapenos. Caldo de Camaron is a tomato based Mexican shrimp soup flavored with ancho and pasilla chiles and vegetables in a lightly spicy broth. Caldo de Camaron (Mexican Shrimp Soup) By Sue Lau

To begin with this recipe, we must prepare a few ingredients. You can cook mexican shrimp soup(caldo de camarones) using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Mexican shrimp soup(caldo de camarones):
  1. Take 3 lb medium shrimp headless(head left on much better but were out)
  2. Take 1 clove garlic
  3. Prepare 5 Brown potatoes
  4. Take 4 chayote squash
  5. Take 1 packages carrots
  6. Prepare 1 can tomato sauce
  7. Prepare 1 salt as desired
  8. Take 1 cube or two of shrimp flavor bouillon
  9. Make ready 5 chiles morita or guajillos

Serve with avocado slices, toasted tortilla strips and lime wedges. ♦ This Caldo de Camarón (Mexican Shrimp Soup) is a refreshing spicy soup that's kind of perfect anytime of the year! Whether it's cold or warm outside this soup will. Caldo de camaron is a mildly spicy shrimp soup with a mix of vegetables — usually carrots, tomatoes, and potatoes. It's usually a bright red soup that is quite refreshing because of the tomatoes in there.

Instructions to make Mexican shrimp soup(caldo de camarones):
  1. boil the chiles with the garlic until the chiles are soft when done set aside
  2. Peel and chop the chayote squash
  3. Chop the carrots
  4. Chop the potatoes
  5. Put the vegetables in a pot and add water and put on stove to cook
  6. Add to pot tomato sauce,shrimp bouillon and salt
  7. When vegetables are tender add the shrimp
  8. Blend the chiles that you boiled in the blender
  9. Add the chile sauce that you blended with a colander
  10. When its cooked serve with bolillo bread or tostadas and add lime

It's served with fresh lime so you can adjust the acidity in your soup. I like around ½ lime for each bowl of soup. Start by cleaning the guajillo chile. Cut off the stem, remove the seeds and any any veins. Blend rehyrated chiles, onion, garlic, and soaking liquid.

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