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Shrimp Soup (Caldo de Camaron)

Prep Time:

30 minutes

Cook Time:

30 minutes

Serves:

6

My quest for the perfect caldo de camaron came after a trip to a restaurant here in Puerto Vallarta that served the most amazing shrimp soup. I tried multiple recipes, then doctored one of those recipes and I think this comes really close!

30 minutes

Ingredients

  • ¼ + ¼ onion, separated

  • 16 dried shrimp

  • 1 lb medium fresh shrimp (21/25), peeled and deveined (save the tails & shells)

  • 2 cubes shrimp bouillon (caldo de camaron)

  • 6 peppercorns

  • 2 bay leaves

  • 2 + 1 clove garlic, separated

  • ½ t salt

  • 1 T oil (vegetable or olive)

  • 2 celery stalks, separated

  • 4 roma tomatoes

  • 1 ear fresh yellow corn, kernels off

  • 1 zucchini, cut into semicircles

  • 1 carrot, cut into 3 chunks

  • 1 carrot, cut into semicircles

  • 1 rib celery, cut into 3 chunks

  • 1 rib celery, cut into small pieces

  • 2 potatoes, diced

  • 5 C water

  • 1 jalapeno, sliced (optional for garnish)


Preparation

  1. Roast tomatoes, 2 garlic cloves (skins on), and ¼ onion in a dry skillet over medium-high heat for 5 - 8 minutes, turning a few times to prevent burning. Transfer to a large blender cup, add the salt, and blend on high until a smooth puree is formed.

  2. In a medium saucepan, add water, dried shrimp, fresh shrimp heads and shells, carrot chunks, celery chunks, ¼ onion, 1 garlic clove, bay leaves, shrimp bouillon cubes, and peppercorns and bring to a boil over medium heat. Once boiling point is reached, cover saucepan and lower to low heat and continue to simmer for 20 minutes. (NOTE: You don't need to add any salt as the shrimp bouillon cubes are salty enough).

  3. Meanwhile, press tomato puree through a fine wire mesh strainer into a medium bowl to reserve just the tomato juice. Discard pulp, and set reserved tomato juice aside.

  4. After shrimp broth has finished cooking, pass through a strainer into a large bowl and discard the remainder. Set shrimp broth aside.

  5. In a large Dutch oven or stockpot, add oil and carrots and saute over medium heat for 5 minutes. Next, add potatoes and saute together for another 5 minutes.

  6. Add shrimp broth, tomato juice, and corn and bring mixture to a gentle boil. Allow to boil for 10 - 15 minutes (or until potatoes are almost fully cooked), then add the zucchini and boil for another 5 minutes.

  7. Finally, add the cleaned raw shrimp and cook for only 5 more minutes (longer will result in tough, rubbery shrimp).

  8. Serve immediately with crusty bread or crackers and garnish with jalapeno slices if desired.

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