Caldo Aldo De Camaron Mexican Shrimp Soup Recipe 45

Steps:

• Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

Steps:

• Open can of Mexican Recipe Stewed Tomatoes. Empty into large bowl. Mash the stewed tomatoes in bowl until all broken up. Rinse baby shrimp in strainer, add shrimp to bowl, mix together, add ½ a lime and ½ a lemon, add a generous amount of cilantro. Set aside in fridge for a minimum of 20 mins. In a large pot add 6 cups of water or broth, 3 garlic cloves (chopped w/knife), 2 jalapeños (slap chopped), 4 serrano chilies (slap chopped), 4 japanese chili pods (chopped w/ knife) a dash of salt, 2 dashes of Creole seasoning, 2 dashes chili powder, 4 bay leaves, 1 teaspoon oregano, bring to a boil,dash of garlic salt, simmer on medium heat covered for 15 mins. Cut 1 large potato into squares and add to a mixing bowl, add 1 cup shredded carrots, add 1 can garbanzo beans, add 1 can mixed vegetables, add 1 jar green olives with pimento, mix together. After simmering the large pot for 15 mins, add 2 more cups of water, 2 tbs of oil, 1 can of tomato sauce, 2 tablespoons very hot cocktail sauce and mix well, bring to a quick boil then add mixing bowl of vegetables to the pot and let simmer back on medium heat. Add the mixing bowl from fridge with shrimp to the pot, bring to a quick boil and simmer covered for 15‐20 mins. Make sure potatoes are fully cooked. Serve the soup in a bowl and garnish with a dash of cocktail sauce, sour cream, shredded Mexican cheese and sliced avocado. Enjoy and fridge left over's immediately.

Steps:

• Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
• Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.