Mexican Shrimp Soup (Caldo de Camaron)
Description
Caldo de cameron is a tasty Mexican shrimp soup with potatoes, carrots, and fresh shrimp simmered in fish broth and garnished with jalapenos.
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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3 potatoes, peeled and cubed
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2 carrots, peeled and cubed
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2 quarts fish broth
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1 cube shrimp bouillon
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1 2/3 pounds uncooked medium shrimp, peeled and deveined
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1 pinch salt to taste
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1 lime, cut into 8 wedges
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2 jalapeno peppers, chopped
Directions
1
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.