Caldo de Camarones
Ingredients
- 1 cup carrots chopped
- 2 cups celery chopped
- 4 cups onions chopped
- 2 lb. shrimp 16-20 count with shells/head
- 2 Yukon Gold potatoes chopped, with peel on
- ¼ cup jalapeno pepper partial seeded, possibly another ¼ cup if needed
- 1 tbsp vegetable oil
- 5 bay leaves
- ¼ tbsp Pasilla chili powder
- ¾ tbsp celery salt
- ¾ tbsp granulated onion
- 1 tbsp coriander
- ½ tbsp tarragon
- salt and pepper
- 1 tbsp vinegar
- ½ lime juiced
- cilantro
Instructions
- Add oil, carrots, celery, onion and potatoes to large pot.
- Cook on high heat, stirring often, until vegetables begin to soften.
- Add shrimp heads/tails/shells (can use shrimp stock in place of shells) and jalapeno. Reserve shrimp meat.
- Continue cooking a few minutes longer then add 3 quarts to 1 gallon of water to pot.
- Add bay leaves and spices along with kosher or sea salt and pepper.
- Lower heat when potatoes are done and simmer for 30 minutes or longer.
- Prior to serving turn heat up to high.
- Add vinegar and lime juice and bring soup to a rolling boil.
- Add shrimp and cook for 5 minutes.
- Plate the soup. Shrimp heads and shells can be removed or left in the soup.
- Top with cilantro and serve!
