Caldo de Camaron 🦐
Caldo de camaron (shrimp soup) #lemon8partner
Ingredients
* 1.5 lbs shrimp (with shells) – half peeled, half unpeeled
* 5 cups water (divided)
* 4 garlic cloves
* 1/4 white onion
* 2 dried guajillo chiles (stemmed and deseeded)
* 3–4 chile de árbol (optional, for heat)
* 4–5 Roma tomatoes
* 2 shrimp bouillon cubes
* 1 tsp whole black peppercorns
* 1 tbsp dried oregano
* 2 tsp ground cumin
* Salt to taste
* 4 carrots, chopped
* 3 celery stalks, chopped
* A few pieces of white fish (optional)
* A handful of fresh cilantro
* Lemon or lime wedges, for serving
* Neutral oil (such as avocado or vegetable oil)
Instructions
1. Make the Shrimp Stock
In a large pot, heat a bit of oil over medium heat. Add the shrimp shells and sauté until fragrant and lightly toasted.
Pour in 2 cups of water and bring to a boil. Simmer for 5–7 minutes, then strain and set the shrimp stock aside. Discard the shells.
2. Make the Chile-Tomato Base
In the same pot, heat a little more oil. Add garlic cloves, onion, guajillo chiles, chile de árbol (if using), and tomatoes. Cook until the tomatoes are soft and slightly charred.
Add 1 cup of water and transfer to a blender. Add the shrimp bouillon, black peppercorns, oregano, cumin, and salt to taste. Blend until smooth.
3. Combine and Simmer
Return the reserved shrimp stock to the pot. Add the blended tomato-chile sauce, followed by 2 more cups of water, making a total of 5 cups used. Stir and bring to a simmer over medium heat.
4. Add the Vegetables
Add chopped carrots and celery. Cover and simmer for 10–15 minutes, until the vegetables are just tender.
5. Add the Seafood
Add both the peeled and unpeeled shrimp. If using, also add a few pieces of white fish. Simmer for 5–7 more minutes, or until the shrimp are fully cooked.
6. Finish and Serve
Stir in a handful of chopped cilantro. Serve hot with lemon or lime wedges and warm tortillas or crusty bread on the side.
Okay, so you've just made a batch of this amazing Caldo de Camaron, and I bet your kitchen smells incredible! While the recipe covers the basics, I wanted to share a few extra tips and tricks that I've picked up over the years to truly elevate your Mexican shrimp soup experience. Think of these as my little secrets from the "Sea of Flavors" to ensure every spoonful is a burst of authentic taste. First off, let's talk about the broth – it's the heart and soul of any good Caldo de Camaron. Don't skip making that shrimp stock from the shells! It adds such an incredible depth of flavor that you just can't get from water alone. Sometimes, I even lightly toast the shells with a tiny bit of olive oil before adding water; it really helps release their essence. And for the chile-tomato base, don't rush the charring process. Those slightly browned edges on the tomatoes, garlic, and onions add a delicious smoky note that's essential for a rich, complex broth. If you want an even deeper color and flavor, you can briefly rehydrate the dried chiles in hot water before adding them to the blender. Just be sure to use the soaking water in the blend for maximum flavor! When it comes to serving, while lemon or lime wedges and warm tortillas are classic, I love to offer a few other garnishes to let everyone customize their bowl. A sprinkle of finely chopped white onion and a dash more fresh cilantro always brighten things up. For those who like an extra kick, a side of your favorite hot sauce or a few slices of fresh serrano pepper can be a game-changer. And don't forget the avocado! Creamy diced avocado adds a lovely texture and mellows out the spice beautifully. Sometimes, I'll even serve it with a small bowl of cooked rice on the side, perfect for soaking up all that incredible broth. Now, let's talk variations! This Caldo de Camaron recipe is fantastic as is, but it's also incredibly versatile. If you're a heat-seeker, feel free to add an extra chile de árbol or even a pinch of cayenne pepper to the blender. For a milder soup, you can reduce or omit the chile de árbol entirely. Want to make it a seafood feast? I've often added small chunks of firm white fish, like cod or snapper, alongside the shrimp. Just be mindful of cooking times so everything stays tender. You could also toss in some mussels or clams during the last few minutes of simmering. For extra veggies, diced potatoes, zucchini, or even a handful of spinach can be lovely additions. Just remember to add them early enough so they cook through. Finally, a little tip about the shrimp: try not to overcook them! They really only need a few minutes to turn pink and opaque. Overcooked shrimp can become tough and rubbery, and we want them to stay succulent. Pay close attention in those last minutes of cooking. This Caldo de Camaron isn't just a meal; it's an experience, a warm hug in a bowl that brings a little bit of Mexican sunshine to your table. Enjoy every delicious spoonful!
It looks so very yummy