Caldo de Camarón

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Ingredients

For the shrimp broth

Peels shells from 1 lb. of raw shrimp

¼ of a medium size white onion

2 garlic cloves

1 bay leaf

5 cups of water

For the soup:

1 Lb. of plum tomatoes about 4

¼ of a medium size white onion

2 garlic cloves

2 Tablespoons of olive oil

 cup of peeled & diced carrots

 cup of peeled & diced potatoes

1 chipotle pepper in adobo optional

4 large Fresh Epazote leaves*

1 Lb. of raw shrimp peels removed (use peels to make the broth)

Salt and pepper to taste

Lime wedges to serve.

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See also  Caldo de Res -  Beef Soup
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