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

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, mexican shrimp soup(caldo de camarones). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mexican shrimp soup(caldo de camarones) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Mexican shrimp soup(caldo de camarones) is something which I’ve loved my whole life. They are fine and they look fantastic.

Check Out Shrimp Soup On eBay. On the menu it was called "Sopa de Camarones" translated to shrimp soup and it was a huge cauldron of spicy shrimp broth with all sorts of aromatics and shrimp in it. 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 get started with this particular recipe, we must prepare a few ingredients. You can have mexican shrimp soup(caldo de camarones) using 9 ingredients and 10 steps. Here is how you cook it.

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

Serve with avocado slices, toasted tortilla strips and lime wedges. 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. It's served with fresh lime so you can adjust the acidity in your soup.

Steps 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 usually a bright red soup that is quite refreshing because of the tomatoes in there. 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. Just sprinkle the diced avocado on top of the caldo de camaron soup right in the end when you put the plates on your dinner table. Or the avocado will become mushy and most likely fall apart if you leave it to boil and poach in the hot soup.

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