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Caldo de Camarones

Adrian Ramirez
Print Recipe
Total Time 1 hr
Course Soup

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!