Caldo de Camarón
Mexican Shrimp Soup
Ingredients :
3 medium tomatoes, cut in quarters
2 dried ancho chilies
1 dried guajillo chile
6 cups water, divided
1 tablespoon olive oil or vegetable oil
1 clove garlic
3 carrots, peeled and sliced
2 chayotes, peeled and cut into bite-size pieces
1/2 medium onion, cut into bite-size pieces
1 sprig fresh cilantro
1 lb. shrimp, peeled and deveined
Lime wedges
Avocado
Chopped fresh cilantro
Chopped red onion
Directions :
Cook the tomatoes and dried ancho and guajillo chilies in 3 cups of water in a medium saucepan over medium-high heat until completely cooked.
Remove from heat and let cool slightly.
Remove stems and seeds from chilies.
Puree the cooked tomatoes, chilies, the water they were cooked in, and the clove of garlic and set aside.
Heat the olive oil in a large saucepan over medium-high heat.
Add the sliced carrot, chopped chayote, and onion and saute for 4 to 5 minutes, stirring occasionally.
Carefully pour in the tomato puree and the remaining 3 cups of water.
Add a sprig of cilantro; cover saucepan and let 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 chopped avocado, red onion, and a squeeze of fresh lime juice.
Serve with tostadas or crackers.
Source : lacocinadeleslie.com/2013/12/caldo-de-camaron-mexican-shrimp-soup.html
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