Remove the shells from the shrimp and place the shells in a stock pot.
Add water, onion, garlic, bay leaf, salt, and pepper and boil for 20 minutes. Remove the shells, onion, bay leaf, and garlic.
Remove the stems. Cut lengthwise and remove the seeds, then cover with water and bring to a boil and let them rehydrate for 5-7 minutes.
Heat the Mazola® Corn Oil into a large stock pot and strain the guajillo sauce into the pot. Cook for 10 minutes, stirring occasionally.
Once the broth and guajillo sauce are ready, the soup takes minutes to cook. From here, it’s just a matter of adding all the seafood.
Add all the seafood to the pot and bring to a boil.
Serve in a big bowl with a few spoonfuls of Mexican rice, or just as is. Place another big bowl on the table for shells. Enjoy!
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