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–+ servings

Caldo de Camaron (Mexican Shrimp Soup)

Sue Lau
5 from 2 votes
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Prep Time 10 mins
Cook Time 20 mins
Course Soup, Soups and Stews
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 pounds large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 cup diced carrot
  • 1 cup diced onion
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 15 ounce can diced tomatoes
  • 8 ounce can tomato sauce
  • 6 cups water
  • 3 Knorr Caldo de Camarón bouillon cubes
  • 1 medium russet potato peeled and diced
  • 1 medium zucchini diced
  • 3 teaspoons ground pasilla chili pepper
  • 1 teaspoon ground ancho chili pepper
  • 1/3 cup chopped cilantro
  • 1 fresh lime cut into wedges

Instructions
 

  • Prep shrimp and set aside.
  • Heat oil in a soup pot and saute the onion, carrots and garlic with the bay leaf,salt, pepper and oregano until onion softens.
  • Stir in the tomatoes, tomato sauce, water, bouillon cubes, potato, zucchini, and both types of chili pepper and bring to a boil.
  • Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
  • Add shrimp to the pot and cook for 2-3 minutes or until opaque and cooked through.
  • Serve with lime wedges and garnished with chopped cilantro.

Notes

From the kitchen of palatablepastime.com
Keyword caldo, Seafood, shrimp
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