Caldo de Camarón (Mexican Shrimp Soup)

Caldo de Camarón (Mexican Shrimp Soup)

Ingredients:

– 1 pound (450 g) shrimp, with shells on (you can also use peeled shrimp)
– 8 cups (2 liters) water or seafood broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 tomatoes, chopped
– 1 to 2 chipotle peppers in adobo sauce (optional, for a spicier soup)
– 1 large potato, peeled and diced
– 2 carrots, sliced
– 2 zucchinis, sliced
– 1/2 cup chopped celery
– 1 bay leaf
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
– Avocado slices (optional, for garnish)

Instructions:

1. **Prepare the Broth:**
– If using whole shrimp with shells, peel the shrimp and reserve the shells. Set the shrimp aside.
– In a large pot, bring the water or seafood broth to a boil. Add the shrimp shells and simmer for 10-15 minutes to infuse the broth with flavor. Strain and discard the shells, keeping the broth.

2. **Make the Soup Base:**
– In a large pot, heat the olive oil over medium heat.
– Add the chopped onion and sauté until translucent, about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– Stir in the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.

3. **Blend the Base (Optional):**
– If you prefer a smooth base, transfer the cooked onions, garlic, and tomatoes to a blender. Add the chipotle peppers in adobo sauce (if using) and blend until smooth. Return the mixture to the pot.

4. **Cook the Vegetables:**
– Add the diced potatoes, carrots, zucchinis, and celery to the pot.
– Pour in the shrimp broth and add the bay leaf. Season with salt and pepper to taste.
– Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.

5. **Add the Shrimp:**
– Once the vegetables are cooked, add the shrimp to the soup. Simmer for about 5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.

6. **Serve:**
– Ladle the soup into bowls and garnish with fresh cilantro and slices of avocado if desired.
– Serve with lime wedges on the side for squeezing over the soup.

Tips:

– For extra flavor, you can also add a couple of whole dried chiles (such as guajillo or ancho) to the broth while simmering.
– This soup is often served with warm corn tortillas on the side.

Enjoy your delicious and warming **Caldo de Camarón**!