Mexican caldo de camarón recipe for six
Recipe shopping list — copy the items into Valedo.
This shrimp and vegetable soup serves six. The broth gets its red color and mild heat from dried guajillo chiles.
Ingredients
Large shell-on raw shrimp
2 lb
Guajillo chiles
5
Roma tomatoes
5
White onion
1
Garlic cloves
4
Carrots
3
Yukon Gold potatoes
4
Zucchini
2
Corn on the cob
3 ears
Fresh cilantro
1 bunch
Limes
3
Dried oregano
1 tsp
Kosher salt
2 tsp
How to make it
- Remove shrimp shells and simmer shells in water for 15 minutes; strain the broth. 2. Soften guajillos in hot water, then blend with tomatoes, onion, garlic, and a little broth. 3. Simmer the blended chile base with shrimp broth and oregano. 4. Add carrots, potatoes, and corn; cook until nearly tender. 5. Add zucchini and shrimp, then cook until shrimp are opaque. 6. Serve with cilantro and lime.
FAQ
Who is "Mexican caldo de camarón recipe for six" for?
This shrimp and vegetable soup serves six. The broth gets its red color and mild heat from dried guajillo chiles.
What do I need to buy for "Mexican caldo de camarón recipe for six"?
This list has 13 items, including Large shell-on raw shrimp, Guajillo chiles, Roma tomatoes, and White onion. Cross off what you already own, then buy the rest.
Do I need every item on "Mexican caldo de camarón recipe for six"?
No. Use it as a starting checklist for Mexican caldo de camarón recipe for six. Cross off what you already have—often that includes Large shell-on raw shrimp—and add anything your situation still needs.
Does "Mexican caldo de camarón recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Remove shrimp shells and simmer shells in water for 15 minutes; strain the broth. 2. Soften guajillos in hot water, then blend with tomatoes, onion, garlic, and a little broth. 3. Simmer the blended chile base with shrimp broth and oregano. 4. Add…
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