Caldo de Camarón

12 Apr

Can any two words be more delicious than Shrimp Soup? Now take that simply delicious shrimp soup and add a little Mexican flavor and you have the classic Caldo de Camarón.

Caldo de Camarón

Caldo de Camarón

Among all the tacos, tostadas, enchiladas, and tamales, Mexico also has a very large repertoire of soups, especially seafood based soups. Among those is the classic Caldo de Camarón. This hearty, slightly spicy soup is built upon a base of chile guajillo, a delicious shrimp broth, chunks of potatoes and carrots, and finished with fresh peeled shrimp. Luckily, I was able to find some fresh native shrimp at the local fishmonger, so this was a welcome treat to our Easter Sunday brunch!

In Mexico, this soup is often given complimentary in many restaurants, served in little shot glasses! It is a very delicious way to welcome you to their restaurant…

So as you welcome those special guests to your table, just remember to serve it very hot and always have fresh limes ready to be squeezed in the soup!

Buen Provecho!!!

Caldo de Camarón

  • 4 Red Potatoes, peeled and cut into 1/3-inch cubes
  • 2 large carrots, peeled and cut into 1/3-inch cubes
  • 8-10 Chile Guajillo
  • 1.0 lbs. Shrimp.
  • 3 cloves of garlic
  • Salt & Pepper to Taste
  1. Peel and devein shrimp under cold running water, reserving peels and shrimp separately; set shrimp aside.
  2. Take shells, the onion, 2 cloves of unpeeled garlic, and ½ tsp of salt put in a stockpot and add about 3 quarts of water. Bring to a boil and simmer for about 30-40 minutes.
  3. Strain broth and put liquid back into a stockpot and keep warm.
  4. Toast the chiles on a comal and then soak in hot water for 20 minutes. After 20 minutes, remove the stems and seeds and place in a blender with 1 clove of garlic, a peel of onion, and about 2 cups of soaking liquid. Blend to a puree.
  5. In another stockpot, heat about a tablespoon of oil over medium-high heat, Strain the puree over the oil and then simmer for 8 to 10 minutes over medium-high heat, allowing the puree to season and thicken.
  6. Add the shrimp broth that you had set aside, add the carrots, potatoes.
  7. Bring broth back to a simmer, and simmer  for 5 minutes.
  8. Turn heat to high, add shrimp, bring to a boil, and simmer briefly until shrimp are done.
  9. Add the chopped cilantro and add salt to taste.
  10. Ladle soup into large soup bowls, and serve with lime wedges.

    Caldo de Camarron

    Caldo de Camarron

7 Responses to “Caldo de Camarón”

  1. Vered at EatNowTalkLater April 12, 2012 at 10:49 am #

    Mmmmm yummy!

    • cjdelgrosso April 12, 2012 at 11:40 am #

      Thank you Vered! It was rather good!

  2. Lotto Results April 13, 2012 at 2:27 pm #

    It looks tasty. Is it hot?

    • cjdelgrosso April 13, 2012 at 5:24 pm #

      Hot as in spicy? Or Hot as in temperature?
      Guajillos really do not have that much heat to them, but there is the tiniest hint of a chile to it.

  3. richardmcgary April 15, 2012 at 2:39 am #

    Wonderful soup.

    • cjdelgrosso April 17, 2012 at 3:23 am #

      Thanks Richard for those kind comments!

  4. Naomi December 13, 2012 at 5:22 pm #

    My mouth is watering looking at that closeup of the shrimp on the spoon! I’ve made caldo de cameron with chipotles, tomatos and onions (in the blender, then cooking the shrimp in the mixture), but I’ve always wondered how to use guajillo. Thanks!!!

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