How to Make Mexican Shrimp Soup


You can consider almost any Mexican dish comfort food, but caldo de camaron -- or shrimp stew -- is possibly most deserving of the title. Rustic and hearty, caldo de camaron has it all -- potatoes, carrots, tomatoes, garlic and peppers, simmered in stock and served with tail-on large shrimp. No missing flavors here. The beauty of Mexican cooking is its simplicity. The hundreds of recipes for this stew are essentially the same, all steeped in tradition and all containing the same ingredients, with small regional variations. Start your own tradition with an easy caldo de camaron.

Things You'll Need

  • Shrimp, medium-large
  • Equal parts diced potatoes, carrots and tomatoes
  • Ancho chilies, fresh or dried
  • Garlic
  • Onion
  • Chicken stock
  • Cilantro
  • Peel and devein the shrimp but leave the tail and the last shell segment intact. Simmer the shrimp in salted water for 10 minutes and set aside, and reserve the water.

  • Simmer a few dried or fresh ancho chilies, a couple garlic cloves, the tomatoes and a chopped onion in the reserved cooking liquid, then puree until smooth. Cook the puree over medium-low heat until it reduces to a paste.

  • Add 2 quarts of chicken stock and a handful of cilantro to the reduced puree for every pound of shrimp used and whisk to combine. Season the soup base to taste with kosher salt and freshly ground black pepper, then add the diced potatoes and sliced carrots.

  • Simmer the vegetables until tender, about 15 minutes, then return the shrimp to the pot. Simmer until the shrimp are heated through, about five minutes. Serve with fresh lime wedges.

Tips & Warnings

  • One pound each of shrimp, potatoes, carrots and tomatoes yields six to eight servings of stew.

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