How to Make Caldo de Camarón - the Recipe Method
MAKE THE CHILI SAUCE
Heat a large pot or Dutch oven to medium heat. Add the guajillos, cascabel, and chile de arbol. Dry toast them in the pot for 1-2 minutes, flipping them halfway through, until lightly toasted and fragrant. It’s called Caldo de Camarón, and I think you’re going to love this dish. It’s a popular dish served everywhere in Mexico, from down home cantinas to fine dining restaurants, delicious when served with lime wedges and tostadas on the side. The soup is known for its briny, earthy, and spicy flavor, similar to a Mexican version of a Chinese hot and sour soup, with the sourness coming from the lime juice. Let’s talk about how to make caldo de camarón, shall we? Add the chilies to a food processor or blender and cover with 2 cups hot water. Cover for 20 minutes, until the peppers are very soft. That’s it, my friends. I hope you enjoy this caldo de camaron recipe. Let me know if you make it. I’d love to hear how it turned out for you and how you enjoyed it. Add the tomatoes and cook for 5 minutes, or until the tomato is broken down. Add the garlic and cook, stirring, for 1 minute, or until the garlic becomes fragrant. Heat 1 tablespoon oil in the same pot over medium heat. Add the shrimp shells (and shrimp heads, if using). Cook for 5 minutes, stirring. Add 4 cups water. Bring to a simmer and simmer for 5 minutes, pressing the shrimp shells down a bit to squeeze out their flavor. Strain out the shells and discard them. Cook the Shrimp. Add the shrimp and cover. Simmer 2-3 minutes, or until the shrimp cook through. Stir in the lime juice. Boom! Done! Your Mexican shrimp soup (caldo de camaron) is ready to serve. I know you’re going to love this dish. Don’t forget the fresh lime juice! And maybe a few dashes of hot sauces for me. You can also freeze it for 3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
Recommended Product
Knorr Bouillon Cubes (Caldo de Camaron) - Affiliate link, my friends! You can skip the steps making the shrimp stock and use this instead, or do both an even greater flavor boost.
