Seafood
Caldo de Camarón (Mexican Shrimp Broth)
Prep
cook
total
Ingredients
- 2 tomatoes
- 1 piece of onion
- 1 garlic clove
- 1 guajillo chili
- 2 puya chilies
- 2 arból chilies
- 3 chipotle chilies in adobo sauce (from a can)
- ½ tablespoon dried oregano
- 1 tsp Spanglish Asadero All Purpose seasoning
- 2 celery stalks
- 3 potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 2 zucchinis, sliced
- 4 pounds shrimp (cleaned)
- 1 small bunch of cilantro
- oil, as needed
- 8 cups of water (total)
- salt to taste
featured seasoning
All Purpose
Directions
- In a skillet with a little oil, sauté the tomatoes, onion, and garlic for 2 minutes.
- Add the guajillo, puya, and arbol chilies. Sauté for 1 more minute and mix everything well.
- Add the chipotle chilies, dried oregano, and 2 cups of water. Bring to a boil, then transfer everything to a blender. Add Spanglish Asaderoand blend until smooth.
- In a pot with a bit of oil, sauté the celery for 30 seconds. Add the blended sauce, let it come to a boil, and then pour in 6 more cups of water.
- Add the potatoes and carrots. Cover and cook for 5 minutes. Then, add the zucchinis and adjust the salt. Cook for 2 more minutes.
- Add the shrimp and cilantro. Cover and cook for 3 more minutes, or until the shrimp turn pink and are fully cooked.
- Serve hot and enjoy this delicious shrimp broth!
