Caldo de Camarón Recipe

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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

1¼ cup of peeled & diced carrots

1¼ 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


Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.

While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.

Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.

In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.

Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Enjoy !!