Caldo De Camaron (Mexican Shrimp Soup)

Step 1

Heat oil in large dutch oven or soup pot over medium-high heat. Sauté onion, garlic, chiles and tomato chunks for a couple of minutes. Add 1 cup of water and simmer for 10 minutes.

Step 2

Blend this chile mixture along with chicken bouillon, 1 tsp salt, pepper, tomato sauce, oregano, cumin and 4 cups of water.

Step 3

Strain the blended chile mixture through a sieve into soup pot for a smoother broth. Add 5 cups of water.

Step 4

Peel and devein the shrimp, leaving the tails on. Make a pouch with shrimp heads and shells with cheese cloth and tie it with kitchen twine. Place this shrimp peel pouch in the soup pot and simmer the broth for 20-25 minutes on medium-low heat. Add 3-4 tsp salt, or according to taste. Discard the shrimp pouch from the soup pot.

Step 5

Add diced potatoes, carrots, celery and bay leaves and simmer for 15 minutes.

Step 6

Add corn and cilantro and cook for 5 minutes, then add the zucchini and cook another 5 minutes.

Step 7

Add shrimp into the soup and cook for 3-5 minutes, or until the shrimp are cooked through out.

Step 8

Serve immediately with fresh lime and chopped cilantro.