Caldo de Camarón (Mexican Shrimp Broth)
This Caldo de Camarón is a comforting, brothy classic packed with plump shrimp and hearty vegetables in a deeply flavorful, chile-infused broth. Guajillo, puya, and árbol chiles blend with smoky chipotle in adobo, tomatoes, garlic, and Spanglish Asadero All Purpose Seasoning to create a rich, warming base. Potatoes, carrots, celery, and zucchini simmer right in with the shrimp, soaking up every bit of that bold, savory flavor.
Finished with fresh cilantro, this soul-warming soup is perfect for chilly days, feeding a crowd, or anytime you're craving a taste of authentic Mexican comfort food.
This Caldo de Camarón is a comforting, brothy classic packed with plump shrimp and hearty vegetables in a deeply flavorful, chile-infused broth. Guajillo, puya, and árbol chiles blend with smoky chipotle in adobo, tomatoes, garlic, and Spanglish Asadero All Purpose Seasoning to create a rich, warming base. Potatoes, carrots, celery, and zucchini simmer right in with the shrimp, soaking up every bit of that bold, savory flavor.
Finished with fresh cilantro, this soul-warming soup is perfect for chilly days, feeding a crowd, or anytime you're craving a taste of authentic Mexican comfort food.
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 Tbsp dried oregano
2 celery stalks
3 potatoes, peeled and diced
3 carrots, peeled and sliced
2 zucchinis, sliced
4 lb shrimp (cleaned)
1 small bunch of cilantro
Oil, as needed
8 Cups of water (total)
Salt to taste
Instructions
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 Asadero All Purpose seasoning and 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!
