Caldo de Camarón

Comforting shrimp broth, full of homemade flavor and juicy shrimp.

Ingredients

• 250 grams Raw shrimp, peeled and deveined
• 100 grams Shrimp shells and heads
• 1½ liters Water
• 1 piece Carrots, peeled and diced
• 1 piece Medium potatoes, peeled and diced
• 2 pieces Roma tomatoes, chopped
• ½ piece White onion, chopped
• 2 cloves Garlic cloves
• 1 piece Dried árbol chili (optional, for heat)
• 1 bunch Fresh cilantro, one bunch
• Salt, to taste
• Ground black pepper, to taste
• 1 sprig Sprig of epazote (optional)
• Lemons, cut into quarters (for serving), to taste

Directions

1. Make the seafood broth: Boil the shrimp shells and heads in 1.5 liters of water for 15 minutes. Strain and reserve the liquid.
2. Cook the vegetables: In the pot with the shrimp broth, add the diced carrots and potatoes. Cook until al dente.
3. Prepare the flavor base: Blend tomatoes, onion, garlic cloves, and dried árbol chili. Pour this mixture into the pot with the vegetables.
4. Season and cook: Season with salt and pepper. Cook over medium heat for 5 minutes to meld flavors.
5. Incorporate shrimp and herbs: Add the peeled and deveined shrimp and a sprig of epazote. Cook until the shrimp are pink and opaque, without overcooking.
6. Finish and serve: Remove the epazote. Serve the broth hot with shrimp and vegetables, accompanied by lemons.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

You may also crave

Light Yogurt Caesar DressingCreamy Chipotle Yogurt DressingAvocado Lime DressingCilantro-Lime Dressing