gallina pinta

Caldo de Camarón

Shrimp soup made with Whole Dried Shrimp is a classic dish in Mexico. The dried shrimp are first simmered to rehydrate them before adding to a tomato and chili broth with carrots and potatoes. The shrimp add its salty and fishy flavor to the soup, so salt is not necessary fo... Shrimp soup made with Whole Dried Shrimp is a classic dish in Mexico. The dried shrimp are first simmered to rehydrate them before adding to a tomato and chili broth with carrots and potatoes. The shrimp add its salty and fishy flavor to the soup, so salt is not necessary for seasoning.  Read More Read Less
15m
PREP TIME
40m
COOK TIME
120
CALORIES
11
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 Place water, shrimp and bay leaves in large stockpot. Bring to boil. Reduce heat, cover and simmer 15 minutes. Remove shrimp with slotted spoon; set aside. Reserve cooking liquid.
  • 2 Meanwhile, heat large deep skillet on medium-high heat. Toast guajillo chilis until fragrant, about 30 seconds on each side. Place in blender container. Add tomatoes, onion and garlic. Cover; puree on high until completely smooth. Strain through fine mesh sieve. Set aside.
  • 3 Heat oil in separate large stockpot on medium heat. Add chili mixture to pot. Cook and stir until thickened, about 5 minutes. Carefully add cooking liquid from shrimp to pot. Stir in carrots, potatoes and salt. Simmer until vegetables are tender, about 10 to 15 minutes. Add shrimp; cook just until heated through.
  • 4 Ladle soup into serving bowls. Garnish with chopped fresh cilantro and serve with fresh lime wedges and saltine crackers, if desired.

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(per Serving)

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