Caldo de Camarón (Caldo de camarón)
Overview
Caldo de camarón is a spicy Mexican shrimp soup with a red chilli broth. Dried guajillo and sometimes chipotle chillies are soaked and blended with tomato, onion and garlic, then fried and simmered with water or stock made from the shrimp shells. Chunks of carrot, potato and chayote or celery are cooked in the broth until tender, and whole shrimp go in at the end so they stay juicy. Some cooks add dried shrimp for extra flavour. It is served with lime wedges, chopped onion and coriander and warm tortillas. The broth is rich and smoky, and the soup is a popular remedy for hangovers.
History
Seafood soups are common all along the long Pacific and Gulf coasts of Mexico. Caldo de camarón is especially loved in coastal states such as Sinaloa, Nayarit and Veracruz, and it is a classic dish of Lent, when many Catholic families avoid meat. It is sold in seafood restaurants and markets across Mexico and in Mexican communities in the United States.
Main ingredients
Shrimp, dried guajillo chillies, tomato, carrot, potato, lime. The soup is built on shrimp and chilli broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Potato soups · More soups from Mexico
Recipe
Method
- 115 min
Simmer the shrimp shells in 1.5 l water for 15 minutes and strain.
- 25 min
Blend the chillies with the tomatoes, onion and garlic, fry in oil for 5 minutes and add the stock.
- 315 min
Add the carrots, potatoes and chayote and simmer for 15 minutes.
- 43 min
Add the shrimp, cook for 3 minutes, season and serve with lime, coriander and onion.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
