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CALDO DE CAMARONES : Shrimp Soup With Vergetables

mexican foodCALDO DE CAMARONES

Consommé de Camarón forms the base for this quick shrimp soup. If you prefer, the soup can be made with pieces of fish, calamari, clams, mussels, or crab. Or slowly simmer a thick fillet of firm fish such as sea bass in the broth. Instead of the potatoes, you can use brown fideos (see Sopa de Fideos for the method), or serve the soup with a bowl of cooked rice alongside, which can be added to the soup.

SERVES 4 to 6

INGREDIENTS 4 cups Consommé de Camarón 2 cups water ¼ cup finely diced carrot ¼ cup peeled and finely diced white rose or red potato ¼ cup finely diced zucchini 8 ounces medium shrimp, shelled and deveined (if desired)

TO SERVE Lime wedges Bottled hot sauce

DIRECTIONS In a soup pot, bring the shrimp broth and water to a simmer. Add the carrot, potato, zucchini, and shrimp and simmer for 15 minutes. At this point, the soup may be transferred to a slow cooker set on warm. Serve hot with with lime wedges and hot sauce on the side.

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