Can I make it less spicy?

Absolutely! Reduce the number of arbol chiles or use only guajillo chiles for a milder flavor. You can also omit the dried morita chile for less smoky heat.

Is it necessary to use dried shrimp powder?

While it adds a unique depth of flavor, you can skip it if unavailable. Consider adding a splash of fish sauce as an alternative.

Can I make this dish vegetarian?

Yes, replace the shrimp with mushrooms, tofu, or jackfruit and use vegetable stock instead of seafood broth.

How do I devein shrimp?

To devein shrimp, use a small knife to make a shallow slit along the back of the shrimp and remove the dark vein with the tip of the knife or a toothpick.

Caldo de Camarón - Nibbles and Feasts

Description

This vibrant shrimp soup is simmered with dried chiles, fresh vegetables, and fragrant herbs… A celebration of Mexican flavors.

Ingredients

Scale

2 pounds shell-on large shrimp
2 tablespoons cooking oil
¼ piece white onion
3 garlic cloves
2 celery ribs, chopped
1 large carrot, chopped
2 bay leaves
8 cups water
½ cilantro bunch
Ingredients for sauce:
1 tablespoon cooking oil
½ white onion, chopped
3 garlic cloves
8 dried guajillo chiles, stems and seeds removed, cut in pieces
1 dried pasilla chile, stems and seeds removed, cut in pieces
1 dried morita chile, cut in pieces
4 dried arbol chiles, cut in pieces
3 all spice seeds
6 Roma tomatoes, quartered
2 tablespoons ground dried shrimp
4 cups water
Ingredients for soup:
1 tablespoons cooking oil
1 teaspoon dried oregano, crushed
3 white potatoes, peeled and chopped
1 large chayote squash, chopped
2 carrots, chopped
4 epazote sprigs
1 teaspoons salt
To serve:
finely chopped onion
Lime juice

Cook Mode Prevent your screen from going dark

Instructions

Peel and devein shrimp. Place cleaned shrimp in a bowl with cover and refrigerate. Reserve shells.
Make broth: Heat oil in a large pot over medium heat. Add shells, onion, garlic, celery, carrot and bay leaves. Stir until fragrant; about 2 minutes. Add water and cilantro, bring to a boil, reduce heat, cover and let simmer for 25 minutes. Remove from heat, let cool for 15 minutes and strain.
Make the sauce: Heat oil in a large pot over medium heat. Add onion and garlic. Stir until onion begins to soften. Add dried chiles, allspice, tomatoes and dried ground shrimp. Stir for 5 minutes, add water and cover. Simmer for 15 minutes. Remove from heat and let cool. Transfer to a blender and blend until smooth. Strain.
Make the soup: Heat oil in a large pot over medium heat. Add sauce and oregano, cook for 10 minutes, add potatoes, chayote, carrots, broth, epazote and salt. Cook for 25 minutes or until potatoes, chayote and carrots are tender. Add shrimp and cook for 5 minutes. Remove from heat. Top with chopped onion, a squeeze of lime juice and serve with Corona Extra.