Photograph of the finished Caldo de camarón

Mexico · Canh tôm ớt khô Caldo de camarón

Caldo de camarón

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Dried shrimp Dried shrimp 2.8 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Potato Potato 9.9 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 1.2
  • Photograph of Epazote leaves Epazote leaves 0.4 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Peel the shrimp but keep the shells and heads intact. Roast the shells in a dry pan for 4 minutes until fragrant.
  2. 2 Cook the shrimp shells with dried shrimp and 800 ml of water for 20 minutes, then strain to remove the shells; this is what gives the soup its rich, sweet flavor.
  3. 3 Roast the dried chilies, soak them for 15 minutes, then blend them with tomatoes and onions, and strain the mixture into the broth.
  4. 4 Add the diced potatoes and carrots and cook for 15 minutes, or until tender.
  5. 5 Add the shrimp and epazote leaves, cook for exactly 3 minutes, then turn off the heat and squeeze lemon juice over them before serving.

With an appliance

  • Pressure cooker 42 min

    Replace step 2: cook shrimp shells, dried shrimp, and 800 ml of water under high pressure for 6 minutes, then quickly release the pressure and filter thoroughly; step 4 still cooks potatoes and carrots with the lid open for 15 minutes; and step 5 only adds shrimp for 3 minutes.

Start cooking