Caldo de Camaron

I grew up eating all sorts of different caldos. This caldo is make with shrimp but you can easily substitute any firm fish if you are allergic to shell fish. I am also going to post a caldo de pescado which is a "fish soup" the difference between both of these are this one is definitely more spiced as it has dried chilies as the base of the soup. It is in no way spicy though. 

Let's get started.

Caldo de Camaron  

2 Lbs. Large Whole Shrimp, peeled, deveined

1 Cup Dried Shrimp

5 Roma Tomatoes, Chopped

1 Onion, Chopped

6-8 Cloves of Garlic, minced 

6 Dried Chile Guajillo's, stems and seeds removed

4 Dried Chile Chipotles, stems removed

1 Bunch Fresh Epazote

1 Bunch Fresh Cilantro

Kosher Salt

1 Tsp. Freshly Ground Black Pepper

2 Bay Leaves

1 Tbsp. Dried Mexican Oregano 

1 Tsp. Cumin 

5 Yukon Gold Potatoes, Cubed

5 Carrots, Chopped

3 Stalks of Celery, Chopped

1 Tbsp. Vegetable Oil 

1 Tbsp. Shrimp Bouillon 

Toppings

Onion, finely diced

Cilantro, finely chopped

Avocado 

Limes 

Chile de Arbol 

Oregano 

In a large pot add in the vegetable oil, using medium high heat, add in the tomatoes, onion, garlic, and shrimp bouillon. Sauté for 3-4 minutes. Add in the guajillo and chipotle peppers along with 1 cup of water. Continue to cook until the peppers have softened about 6-8 minutes. 

Put the tomato mixture in a blender, along with the dried oregano, freshly ground black pepper, cumin, and puree until smooth.

Pour the puree back into the pot, add water to the blender this is to ensure we get all of the puree out. Fill the pot half way up with water.

In your pot, add in the dried shrimp, shrimp peels, epazote, cilantro, and bay leaves. Bring up to a boil and reduce to a simmer. Allow to simmer for 25 minutes. Using a slotted spoon or sieve remove the shrimp peels, epazote, cilantro and bay leaves; discard. 

Add in the potatoes, carrots, and celery. Allow to cook for 20 minutes. Taste and add more salt if necessary. Then add in the peeled shrimp and allow to cook for an additional 5 minutes. 

Serve and top with finely chopped onion, cilantro, avocado, a pinch of oregano, and some crushed chile de arbol if you want it a little bit spicier and a squeeze of lime juice. Enjoy :)

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