Caldo de Camarón

Ingredientes

• 2.2 lbs shrimp (cleaned, tail on)
• 3 guajillo peppers (seeds and veins removed)
• 2 chipotle in adobo peppers
• 1 lb tomatoes (cut into chunks)
• 1 small onion (cut into chunks)
• 2 medium potatoes (cut into cubes)
• 2 large carrots (cut into chunks)
• 1/2 small cauliflower (cut into large florets)
• 2 garlic cloves (peeled)
• 1/2 tsp black peppercorns
• 1/2 Tbsp oregano
• 1/4 tsp cumin seeds
• 1 bunch cilantro (or 2 sprigs fresh epazote)
• 2 Tbsp olive oil
• salt (to taste)
• shrimp heads and shells (from cleaned shrimp)
• vegetables (carrots, onion, celery, scraps from other vegetables)
• 1 garlic
• 1 bay leaf
• 2 Tbsp olive oil
• onion (chopped)
• cilantro (chopped)
• green chili peppers (chopped)
• limes (juice)

Preparación

1. 1

   --- Make the shrimp broth (optional) ---

2. 2

   Heat the olive oil over medium heat in a stockpot.

3. 3

   Add the vegetable scraps, onion, and garlic. Cook for 3 minutes stirring constantly.

4. 4

   Stir in the shrimp heads and shells and cook for 2-3 minutes.

5. 5

   Pour 8 cups of water and bring to a boil. Add the bay leaf, and salt. Reduce the heat, and simmer for 25 minutes.

6. 6

   Carefully strain the broth into a bowl and set it aside until needed.

7. 7

   --- Make the chili sauce ---

8. 8

   Heat 3 tablespoons of olive oil in a deep pan over medium heat.

9. 9

   Add onions and garlic and cook stirring constantly for 4 minutes.

10. 10

    Add the dried peppers and cook for 2 more minutes. Then add black peppercorns and cumin seeds and cook for a few seconds.

11. 11

    Stir in the tomato chunks and cook for 3 minutes or until tomatoes soften a bit.

12. 12

    Pour in 1 cup of water, add chipotle peppers and oregano. Simmer for 5 minutes then turn off the heat and allow the mixture to reach room temperature.

13. 13

    Transfer everything to a blender with ½ of water and blend until you’ll have a thick and smooth sauce.

14. 14

    --- Make the shrimp soup ---

15. 15

    Heat 2 tablespoons of olive oil in a large stockpot. Place a strainer over the pot and carefully pour in the sauce. Simmer for 2 minutes.

16. 16

    Add the diced vegetables, the shrimp broth you made before, and cilantro.

17. 17

    Bring to a boil and cook for 15-20 minutes or until the vegetables are cooked through.

18. 18

    Add the fresh shrimp and cook for 3 to 5 minutes, depending on the size of the shrimp you use. Adjust salt to taste.

19. 19

    Serve in bowls and garnish with chopped onions, cilantro, and chilies. Enjoy with a squeeze of lime.