Caldo de camarón is a delicious Mexican shrimp soup made with chile ancho, tomatoes, shrimp, carrots, chayote, onion and El Yucateco habanero chiltepin hot sauce.
This Caldo de Camarón recipe is sponsored by El Yucateco. All recipes, images, and opinions are my own.
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Caldo de Camarón is a flavorful rich soup perfect for any night of the week. My caldo de camarón is quick and easy to prepare, and tastes even better the next day.
I’m adding a bit of heat to my caldo with the newest flavor from El Yucateco Habanero Chiltepin Hot Sauce. I like serving my caldo de camarón with freshly fired tortilla strips, cilantro, and plenty of fresh lime juice.
El Yucateco has released 6 new sauces in 2023, the first new flavors since 2016. The company was founded in 1968 by Mr. Priamo J. Gamboa O. in Yucatan, Mexico.
El Yucateco is the #1 habanero sauce in the US. El Yucateco ranks in the top 10 of all hot sauces sold in the US. El Yucateco is EVERYONE’s hot sauce – not just a Mexican Hot Sauce.
The new El Yucateco hot sauce Chiltepin Habanero Hot Sauce is bold flavors and delightful heat of Chiltepin Habanero Hot Sauce. Made with the finest chiltepin peppers, this medium-heat sauce is a culinary masterpiece for spice enthusiasts. Taste the perfect balance of flavor and heat in every drop.
INGREDIENTS NEEDED TO MAKE CALDO DE CAMARON
Tomatoes
ancho chiles
water
olive oil
garlic cloves
El Yucateco Habanero Chiltepin Hot Sauce
carrots
celery stalks
chayotes
onion
shrimp
lime wedges
chopped fresh cilantro
tortilla chips
HOW TO MAKE CALDO DE CAMARON
We begin by making our puree to flavor our caldo. Slice tomatoes in half and remove stems and seed from the ancho chiles. Ancho chiles are mild in flavor, you can find ancho chile in the produce aisle.
To a saucepan over medium-high heat add tomatoes and ancho chiles, cover with 3 cups water. Bring to a boil, reduce heat and simmer until chiles are tender and tomatoes are cooked.
Add tomatoes, chiles, garlic, El Yucateco Habanero Chiltepin and some of the cooking water to a blender.
Blend until smooth.
Next heat the olive oil in a large saucepan over medium-high heat. Add the diced carrot, diced chayote, and onion and sauté for 4 to 5 minutes, until light and translucent, season with salt and pepper.
Carefully pour in the tomato puree and the remaining 3 cups of water.
Cover saucepan and simmer for about 10 minutes.
Add the shrimp. Cover and reduce heat to low; let simmer for another 10 minutes.
To serve ladle soup into bowls. Garnish with cilantro, lime juice and mas hot sauce.
- 3 medium tomatoes, sliced in half
- 2 dried ancho chiles, stem and seeds removed
- 6 cups water divided
- 1 tablespoon olive oil
- 2 garlic cloves
- 2 tablespoons El Yucateco Habanero Chiltepin hot sauce
- 3 carrots, peeled and sliced
- 2 celery stalks
- 2 chayotes, peeled and diced
- 1/2 onion, diced
- 1 pound shrimp, peeled and deveined
- lime wedges
- chopped fresh cilantro
- tortilla strips
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In a saucepan over medium-high heat add tomatoes and ancho chiles, cover with 3 cups water.
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Bring to a boil, reduce heat and simmer until chiles are tender and tomatoes are cooked.
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Add tomatoes, chiles, garlic, El Yucateco Habanero Chiltepin and some of the cooking water to a blender.
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Blend until smooth.
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Heat the olive oil in a large saucepan over medium-high heat. Add the sliced carrot, chopped chayote, and onion and sauté for 4 to 5 minutes, until light and translucent, season with salt and pepper.
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Carefully pour in the tomato puree and the remaining 3 cups of water.
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Cover saucepan and simmer for about 10 minutes.
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Add the shrimp. Cover and reduce heat to low; let simmer for another 10 minutes.
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To serve ladle soup into bowls. Garnish with cilantro, lime juice and mas hot sauce.
Serves 6
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