Caldo de Camarón

Remove stems and cut open the chiles to remove seeds

Rehydrate chiles and  blend with sauce ingredients

Blend until smooth.

Set aside until ready to use.

Heat oil.  Add potatoes and carrots.

Cook for 3 mintues.  Stir occasionally.

Add sauce, water, and bouillon.

Simmer 10 minutes.

Peel and devein shrimp. Add to pot. Cook until shrimp are pink.

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