Caldo de Camaron
Ingredients
-5 chile guajillo
-3 Chile arbol
-3 large Roma tomato’s
-3 garlic cloves
-half of a white onion
-corn on the cobs
-2 Serrano peppers
-cilantro
-carrots
-cabbage
-3 calabaza squash
-seasonings (shrimp bouillon, black pepper, salt, cayenne pepper, oregano, tomato bouillon, garlic powder)
-2 lbs shrimp (my shrimp had the tails on bc it brings out more flavor but tail off is fine too)
-optional for garnish: lime, chopped cilantro & onion
Instructions:
1. Remove stems and seeds from Chiles
2. Add oil to a pan and add the Chiles, half an onion, the 3 tomato’s each cut in half & 3 garlic cloves. Sauté till soft and charred
3. Add it all into the blender & blend.
4. Add your blended sauce into a large pot (I used an 8 quart pot) add 8 cups of water. Put 1 tablespoon of shrimp bouillon, black pepper, & cayenne pepper. Let it come to a simmer
5. Throw in your corn on the cobs, 2 whole Serrano peppers, & cilantro
6. After 5 minutes put in your carrots. Leave it there for 3 minutes
7. Add a little bit more of all the seasonings. Salt, black pepper, shrimp bouillon, oregano, garlic powder, cayenne pepper, tomato bouillon. Add gradually and taste test to see how you like it.
8. Put in the cabbage, calabazitas, & add the shrimp.
9. Let everything sit there for 5-10 minutes and it is done.
*optional: garnish with chili powder, lime and cilantro & onion
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1 cup
Calories: 200 | Protein: 20 grams | Carbohydrates: 20 grams | Fat: 5 grams
Frequently Asked Questions:
Can I adjust the spice level of Caldo de Camaron to my preference?
Yes, you can easily control the spice level.
Adjust the amount of chiles, cayenne pepper, and Serrano peppers based on your desired level of heat.
Is it necessary to use specific types of chiles for this recipe?
While the recipe calls for specific chiles like guajillo and arbol, you can experiment with other dried chiles based on availability and personal taste.
Can I make this soup in advance and reheat it later?
Absolutely! Caldo de Camaron often tastes even better the next day.
Store it in the refrigerator and gently reheat on the stove, adjusting seasoning if needed.
Can I make Caldo de Camaron without shrimp bouillon?
Yes, you can substitute with fish or vegetable broth if you prefer to avoid shrimp bouillon.
Adjust the seasoning accordingly for flavor.
What are some suggested garnishes for Caldo de Camaron?
Popular garnishes include lime wedges, chopped cilantro, and diced onions.
You can also add a sprinkle of chili powder for an extra kick. Customize to your taste preferences.
Can I use a different type of chili if I can’t find guajillo or arbol chilies?
Certainly! You can experiment with other dried chilies based on your taste preferences or what’s available. Adjust quantities for desired spice levels.
Is it necessary to blend the chiles, onions, and tomatoes for the soup base?
Yes, blending creates a flavorful base for the soup.
It imparts a rich taste to the broth. Ensure it’s a smooth consistency for best results.
Can I use pre-made shrimp broth instead of shrimp bouillon?
Absolutely, using pre-made shrimp broth is a great alternative.
Adjust the quantity to maintain the desired flavor and saltiness.
Are there any recommended substitutes for calabaza squash?
Sure, you can substitute zucchini or butternut squash if calabaza is unavailable.
Adjust cooking times accordingly.
Can I make Caldo de Camaron ahead of time and reheat it?
Yes, this soup often tastes better the next day.
Store it in the refrigerator and gently reheat.
Adjust seasonings if needed before serving.