If you're like me, cold days equal soup for dinner. Being that we only had shrimp on deck, I tapped into my mother-in-laws arsenal of caldos (soups) for this recipe.
First things first, there are multiple ways to make caldo de camarón. Like most Mexican dishes, everyone makes caldos differently. I myself change it up based on what's in the fridge and pantry. Prime example, I broke the blender the other day and was forced to use a magic bullet to blend the base of this soup and "messed up". I thought about just not editing and posting the video but that's what blogs are for. I'll tell you where the mishap happened and how to do it better. Let's get to it...
INGREDIENTS
1.5 lbs raw shrimp
3 potatos
4 carrots
4 celery stalks
1 tsp oregano
1 tsp old bay seasoning *or shrimp/tomato bouillon cube with a dash of cumin
2 tsp chicken bouillon
13 cups of water
salt & pepper to taste
4 garlic cloves
3 tomatoes
1/2 onion
*optional 2 chile de arbol (extra spiciness)
*optional garnish cilantro & lime wedges
PREP
Note: We track macros here and typically lighten our meals by omitting or reducing fats and fiberless carbs. I don't fry my chiles or vegetables in oil for this guajillo salsa. I don't notice the difference but some do and it's an option. Simply add a tablespoon or so of oil and fry chiles and vegetables before simmering in water for a few minutes.
Rinse and chop potatoes, carrots and celery into bite size pieces. Set aside.
Clean chiles and remove seeds. Place chiles, tomatoes, onion and garlic to a pot with a cup of water. Bring to a low simmer, cover and cook until chiles are tender, about 10 to 12 minutes.
Add chiles, tomato, onion, garlic and the water they boiled in to a blender. Add 3 to 4 chipotle peppers with a dash of adobo sauce, oregano and old bay to the blender as well. Blend well. *I had to blend small batches in the magic bullet and combine them. I ended up forgetting to add the spices in the process. It didn't taste different but I didn't like the oregano flakes being visible.
In a large stock pot, add 12 cups of water and strain guajillo salsa into the pot.
Add bouillon, a pinch of salt and pepper to the pot and bring to a boil over medium heat. Once liquid is boiling, taste for salt before adding remaining vegetables. Adjust any salt/seasoning needs at this point. If you like more old bay, add more. If you prefer more bouillon, add a 1/2 teaspoon at a time. If you want more spice, add a little more adobo sauce from the chipotle peppers and so on.
Add potatoes, cover and cook for 10 minutes.
Add carrots and celery. Cover and cook for 10 minutes.
Add shrimp, cover and cook for additional 10 minutes. Serve with lime wedges and enjoy!
Xx Dee
Shrimp Macros = 22g of protein for 8 shrimp, about 2.75g per shrimp.
I make sure to count and consume at least 12 shrimps in my soup for 33g of protein.
Youtube video here.
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