CALDO DE CAMARÓN

Updated at: Thu, 17 Aug 2023 07:39:43 GMT

Step 1

1. In a large bowl remove the peels from shrimp. Do not discard them.

Step 2

2. In a pot, bring 10 cups of water to a boil with 3 garlic cloves, 1/4 onion, shrimp peels, and 2 bay leaves. Bring to a simmer for 10 minutes and discard everything.

Step 3

3. Roast 5 tomatoes, 4 garlic cloves, 3 guajillo chiles, and chiles de arbol using your preferred method (air fry at 360* F for 8-10 mins)

Step 4

4. Add roasted vegetables to a blender with salt to taste, 2-3 chipotle chiles, and 1/2 c shrimp broth. Blend very well.

Step 5

5. Chop and peel potatoes and carrots. Chop zucchini. Chop into larger pieces.

Step 6

6. Strain red chile into the shrimp broth and let it simmer for 5 minutes. Add salt if needed.

Step 7

7. Add in carrots and cilantro. Cook for 5 minutes. (Water should be lightly boiling)

Step 8

8. Add in potatoes and cook for 12 minutes.

Step 9

9. Add in zucchini and cook for 6-8 minutes depending on size of vegetables.

Step 10

10. Add in shrimp and cook for 3-4 minutes depending on the size of the shrimp.

Step 11

11. This makes 4 large servings. Each serving is about 2.5 cups of vegetables and shrimp (depends on how large your vegetables are) and cover with broth.

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Delicious

Makes leftovers

Special occasion

Spicy