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caldo de camaron recipe

Caldo de Camarón

Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. In a saucepan over medium-high heat add tomatoes and ancho chiles, cover with 3 cups water.
  2. Bring to a boil, reduce heat and simmer until chiles are tender and tomatoes are cooked.
  3. Add tomatoes, chiles, garlic, El Yucateco Habanero Chiltepin and some of the cooking water to a blender.
  4. Blend until smooth.
  5. 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.
  6. Carefully pour in the tomato puree and the remaining 3 cups of water.
  7. Cover saucepan and simmer for about 10 minutes.
  8. Add the shrimp. Cover and reduce heat to low; let simmer for another 10 minutes.
  9. To serve ladle soup into bowls. Garnish with cilantro, lime juice and mas hot sauce.

Recipe Notes

Serves 6