How to Make Caldo de Camarón, or Mexican Shrimp Soup
It is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love.
Being in the US during Lent is just not the same. I miss going to church on Fridays and Sundays. I miss the posadas and praying the rosary with the entire neighborhood in the middle of the street. But what I miss most is the food. My grandmother had her own food during Lent – Pescado a la Veracruzana , Calabacitas Rellenas de Queso, and everyone’s favorite, Capirotada. She was very creative with her food. I used to joke with her that we played on the swings, and she played in her kitchen. Caldo de Camarón is one of those dishes that reminds me of Lent.
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My grandmother and the super duper religious Catholics will tell you no shellfish during Lent, but I Googled it. You can eat shrimp during Lent. Hallelujah! Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love. It all starts with guajillo chile. No, you don’t need this much. 🙂
Be sure to make a big pot for your Caldo de Camarón – Mexican Shrimp Soup. Your family is going to beg for seconds! The depths of the flavors are enhanced by the Knorr Shrimp Flavored Bouillon, creating a delicious broth. OR, you can use fresh fish broth instead of the water and bouillon.
It’s hard being away from the people I love during Lent. That’s why I love making this dish and having the opportunity to tell my family stories of my childhood. Memories that live on through our food and our culture. Hope you enjoy!
- 1 tablespoon olive oil
- 1 potato, peeled and cubed
- 2 carrots, peeled and sliced
- ½ onion, diced
- 1 garlic, minced
- 3 dried chile guajillo, without seeds
- 6 cups water, divided
- 1 Knorr Caldo de Camarón bouillon
- 1 lb shrimp, peeled and deveined
- Juice of 2 limes
- Cilantro, handful, roughly chopped
- Avocado, optional
- Salt and pepper
- Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.
- Heat oil in a large stock pot.
- Add potatoes and carrots. Stir for 3 minutes.
- In a blender, add the guajillo chile, the water it was sitting in, onion, and garlic. Blend until smooth.
- Add guajillo mixture to the stock pot.
- Add the remaining water and Knorr Caldo de Camarón bouillon.
- Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.
- Add shrimp and lime juice. Cook for 10 minutes.
- Add cilantro at the last minute. Taste for good measure.
- Top with avocado and serve with additional lime. Enjoy.