CALDO DE CAMARóN
There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : ServingSize 1 bowl, Calories 258 kcal, Carbohydrate 18 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1000 mg, Fiber 4 g, Sugar 5 g
SHRIMP AND OCTOPUS SOUP (CALDO DE CAMARON Y PULPO)
This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
Provided by SCOOBYLADY
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
- While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
- When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 18.4 g, Cholesterol 183.9 mg, Fat 5.2 g, Fiber 3.2 g, Protein 36.4 g, SaturatedFat 0.9 g, Sodium 462.4 mg, Sugar 2.9 g
MEXICAN SHRIMP SOUP (CALDO DE CAMARON)
The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.
Provided by agonzalez
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 4.1 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 1201.3 mg, Sugar 2.3 g
MEXICAN SHRIMP AND OCTOPUS SOUP - CALDO DE CAMARON Y PULPO
Make and share this Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo recipe from Food.com.
Provided by Um Safia
Categories Chowders
Time 1h20m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
- While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
- When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
- Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.
Nutrition Facts : Calories 214, Fat 3.9, SaturatedFat 0.6, Cholesterol 161.8, Sodium 775.3, Carbohydrate 13.5, Fiber 1.9, Sugar 2.3, Protein 29.8
CALDO ALDO DE CAMARON (MEXICAN SHRIMP SOUP) RECIPE - (4/5)
Provided by sassy47
Number Of Ingredients 25
Steps:
- Open can of Mexican Recipe Stewed Tomatoes. Empty into large bowl. Mash the stewed tomatoes in bowl until all broken up. Rinse baby shrimp in strainer, add shrimp to bowl, mix together, add ½ a lime and ½ a lemon, add a generous amount of cilantro. Set aside in fridge for a minimum of 20 mins. In a large pot add 6 cups of water or broth, 3 garlic cloves (chopped w/knife), 2 jalapeños (slap chopped), 4 serrano chilies (slap chopped), 4 japanese chili pods (chopped w/ knife) a dash of salt, 2 dashes of Creole seasoning, 2 dashes chili powder, 4 bay leaves, 1 teaspoon oregano, bring to a boil,dash of garlic salt, simmer on medium heat covered for 15 mins. Cut 1 large potato into squares and add to a mixing bowl, add 1 cup shredded carrots, add 1 can garbanzo beans, add 1 can mixed vegetables, add 1 jar green olives with pimento, mix together. After simmering the large pot for 15 mins, add 2 more cups of water, 2 tbs of oil, 1 can of tomato sauce, 2 tablespoons very hot cocktail sauce and mix well, bring to a quick boil then add mixing bowl of vegetables to the pot and let simmer back on medium heat. Add the mixing bowl from fridge with shrimp to the pot, bring to a quick boil and simmer covered for 15‐20 mins. Make sure potatoes are fully cooked. Serve the soup in a bowl and garnish with a dash of cocktail sauce, sour cream, shredded Mexican cheese and sliced avocado. Enjoy and fridge left over's immediately.
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