Caldo de Camarones (Shrimp and Vegetable Soup)

Hispanic KitchenCaldo de Camarones

Recipe by Hispanic Kitchen

Yields 6 servings


Season the Shrimp:
1 pound extra-large shrimp, cleaned and peeled, reserve the shells
Salt to taste
Pepper to taste
1/2 teaspoon chile ancho powder
1/3 teaspoon chile de arbol powder or chipotle pepper
2 tablespoons of fresh lemon juice, reserve the remaining lemon
2 tablespoons olive oil

Prepare Soup Base:
2 1/2 cups water
5 chile ancho, stems and seeds removed
Olive oil
4 Roma tomatoes
2 serrano or jalapeño peppers, stems removed
6 cloves garlic, leave skins on
1/2 white onion, peeled and sliced thick
4 cups low-sodium chicken broth
2 teaspoons chicken bouillon granules or chicken base
2 bay leaves
1 1/2 cups corn
1 cup French-style cut green beans
1 cup zucchini, diced
1/2 teaspoon Mexican oregano, crushed
1/4 cup cilantro, chopped

Green onions sliced
More lemon sliced



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