caldo de camaron Recipe

Name: caldo de camaron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole dry shrimp; 3 lb whole raw medium-large shrip; 4 cup diced carrot; 10 japones chiles; 5 new mexico chiles; 2 clove garlic; 1/2 onion roughly chopped; 1 tbsp tomillo; 3 bay leaves; 1 about 1 gallon of water; 1 salt to taste; 1/2 bunch cilantro

Servings: persons

10 whole dry shrimp
3 lb whole raw medium-large shrip
4 cup diced carrot
10 japones chiles
5 new mexico chiles
2 clove garlic
1/2 onion roughly chopped
1 tbsp tomillo
3 bay leaves
1 about 1 gallon of water
1 salt to taste
1/2 bunch cilantro

1
in small sauce pan boil chiles until soft, add to blender with garlic, bay leaves, and tomillo and blend to smooth... set aside.
2
in large pot add water and dry shrimp, cook about 15 minutes then remove shrimp, u dont want to eat them they r for flavor only.
3
add to the pot the carrots and the onion, cook until they are tender
4
add the raw shrimp, cilantro and salsa from blender and cook for another 8-10 minutes
5
salt to taste
6
serve with bolillos and a squeeze of lime juice

356

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 whole dry shrimp, 3 lb whole raw medium-large shrip, 4 cup diced carrot, 10 japones chiles, and more.

Yes, caldo de camaron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

caldo de camaron

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