Caldo de camarón is a traditional Mexican shrimp soup made with vegetables and shrimp in a flavorful broth known for its rich, savory flavor, so comforting.
We're cooking up a comforting bowl of Mexican Shrimp Soup in the Chili Pepper Madness kitchen tonight, my friends! Grab yourself a bowl!
Caldo de camarón is a traditional Mexican soup made with shrimp. The soup is a flavorful broth made with shrimp shells, vegetables, and spices, along with tender pieces of shrimp and other ingredients, like potatoes, carrots, and cilantro.
Caldo De Camarón (mexican Shrimp Soup)
It's a popular dish served everywhere in Mexico, from down home cantinas to fine dining restaurants, delicious when served with lime wedges and tostadas on the side. The soup is known for its briny, earthy, and spicy flavor, similar to a Mexican version of a Chinese hot and sour soup, with the sourness coming from the lime juice.
Heat a large pot or Dutch oven to medium heat. Add the guajillos, cascabel, and chile de arbol. Dry toast them in the pot for 1-2 minutes, flipping them halfway through, until lightly toasted and fragrant.
Add the chilies to a food processor or blender and cover with 2 cups hot water. Cover for 20 minutes, until the peppers are very soft.
Caldo De Marisco (spicy Seafood Soup)
Heat 1 tablespoon oil in the same pot over medium heat. Add the shrimp shells (and shrimp heads, if using). Cook for 5 minutes, stirring.
Add 4 cups water. Bring to a simmer and simmer for 5 minutes, pressing the shrimp shells down a bit to squeeze out their flavor. Strain out the shells and discard them.
Strain the chili sauce from the food processor into the pot with the shrimp broth, then add the potatoes, carrots, epazote, bay leaf, salt and pepper.
Sopa De Mariscos Seafood Stew/soup, Using A Sofrito
For a soupier broth, add 1 extra cup of water. Cover and simmer for 15 minutes, or until the vegetables are softened to your liking.
Boom! Done! Your Mexican shrimp soup (caldo de camaron) is ready to serve. I know you're going to love this dish. Don't forget the fresh lime juice! And maybe a few dashes of hot sauces for me.
Caldo de camaron will last up to 5 days in the refrigerator in a sealed container. You can gently reheat it in the microwave or in a pot on the stovetop to enjoy again.
Receta De Caldo De Marisco
That's it, my friends. I hope you enjoy this caldo de camaron recipe. Let me know if you make it. I'd love to hear how it turned out for you and how you enjoyed it.
If you enjoy Mexican cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #. I’ll be sure to share! Thanks! — Mike H.
Sopa De Mariscos Hi Res Stock Photography And Images
Calories: 115 kcal Carbohydrates: 13 g Protein: 2 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3 g Sodium: 62 mg Potassium: 359 mg Fiber: 3 g Sugar: 6 g Vitamin A: 10268 IU Vitamin C: 15 mg Calcium: 46 mg Iron: 0.5 mg
Did You Enjoy This Recipe? I love hearing how you like it and how you made it your own. Leave a comment below and tag @ on social media.November 15, 2019 By in Carrots, Fish and Seafood, Mexican or Southwest US, Peppers or Chillies, Shellfish, Shrimp, Soup, Soups, Stews & Chili, squash, Stovetop, Tomato Sauce, Tomatoes, Zucchini Tags: #FishFriday, 30 minute meals, Caldo recipes, Mexican recipes, Seafood recipes, Shrimp recipes, Soup Recipes 17 Comments
Caldo de Camaron is a tomato based Mexican shrimp soup flavored with ancho and pasilla chiles and vegetables in a lightly spicy broth.
Sopa De Mariscos (caldo De Mariscos)
I love the flavors in a Mexican seafood soup so enjoy having it when I can. Perfect timing that Fish Friday is having the monthly recipe posting, and the topic is for International soups.
We got snow recently although it likely won’t last. But regardless, it will still be cold for months now. And nothing better to warm us up than a soup imbued with the flavors of pasilla and ancho chili.
You can buy both of those in the jar or grind them yourself- generally they get toasted up, torn apart, the seeds removed, and then ground in a mortar or spice grinder.
Mexican Seafood Soup (caldo De Camaron)
Alternatively, you can soak them in hot water and then puree to make a paste. It all comes out the same. I generally grind mine with a spice mill so I can have it all ready if I make enchilada sauce or chili or something. Having to stop and prep last minute is a lot like finding you are out of an ingredient and have to run to the store. I hate that.
You can vary the vegetables in this if you like but these are the ones I prefer. Carrots and onion are very common in all soups as part of the mirepoix, but the addition of zucchini or calabacitas as that variety is called, is very apropos.
Brothy traditional albondigas meatball soup with fideo noodles and vegetables makes a great start to any Mexican meal or chilly day supper.
Recipe] 'sancocho' De Mariscos (shellfish Stew)
Easy to make at home DIY Mexican spicy green hot sauce made from fresh poblano peppers spices up any south of the border meal.
Serving: 1 g Calories: 247 kcal Carbohydrates: 22 g Protein: 24 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.01 g Cholesterol: 191 mg Sodium: 2287 mg Potassium: 853 mg Fiber: 5 g Sugar: 7 g Vitamin A: 5318 IU Vitamin C: 25 mg Calcium: 153 mg Iron: 2 mg
I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine.
Receta De Caldo De Mariscos
The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here.
Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond.
I have shared over 2000 recipes on my blog over the past ten years. Enjoy them all: click posted recipes above for a deep dive.February 10, 2016 By in Carrots, Clams, Cooking Method, Course, Cuisine, Fish, Fish and Seafood, Food Processor, Main Ingredients, Mexican or Southwest US, Onions, Peppers or Chillies, Potatoes, Shellfish, Shrimp, Small Appliance, Soups, Stews & Chili, Stovetop, Tilapia, Tomatoes Tags: blogger clue, calamari, Clams, fish, healthy, Hot Soups, lenten, Mexiican, mussels, pasilla, seafood, shrimp, soup, spicy, tilapia, Weight Watchers 19 Comments
Seafood Soup Restaurant
Blogger C.L.U.E. is a fabulous group of bloggers who once per month sample the offerings from another group member’s blog, then blog about it (as I am about to do here). These run on a theme that changes from month to month (last month was eating healthy, in which I made Couscous with Chicken and Vegetables from the blog Anna Dishes.)
And I was fortunate enough to be assigned Heather at All Roads Lead to the Kitchen (as she has about a billion soup recipes and must have something wonderful simmering away in her soup pot every single day). So I browse her recipes and my eye suddenly spots the word
In several places, and I am instantly in love. Exploring the recipes in greater detail does not disappoint, except the one I want most (Mariscos or Seafood) was mysteriously missing. However, I quickly honed in on the Caldo de Camerones y Pescado, which is quite similar, and uses shrimp and fish. At the market, though, I couldn’t leave the package of mixed seafood with calamari, mussels, clams and shrimp alone, so I opted for that instead of a second type of shrimp the original recipe calls for, and have ended up with something quite like Caldo Mariscos after all. See how easy it is to switch gears in the kitchen? Sometimes out of necessity, other times out of choice, but usually everything ends well.
Caldo De Camarón Al Chipotle
One of the necessities I had to change in this recipe was the dried chilies. I usually have every chile known to mankind in my pantry, but for some odd reason, was out of the whole dried pasilla chiles, which is one of the larger ones that are usually used when making mole.They had a supply at the market, but being the snob I can sometimes be, I didn’t like their color (they looked really really old) and since I didn’t want to market-hop in search of the lost chile, I decided to buy a bottle of pre-ground pasilla powder, which would change the method in the soup making, but really, it would be good for people to see how Heather does hers with whole chiles, and what to do if you have to use ground chile powder. Of course, if you can’t find that either, or something about what the market offers is untoward, you can always opt for the garden-variety of chili powder. But unless it is pure ground California or New Mexico chile,
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