Deliciously Flavorful Caldo de Camaron: A Step-by-Step Culinary Adventure
Ingredients
- 5 chile guajillo
- 3 Chile arbol
- 3 large Roma tomato’s
- 3 garlic cloves
- half of a white onion
- corn on the cobs
- 2 Serrano peppers
- cilantro
- carrots
- cabbage
- 3 calabaza squash
- seasonings (shrimp bouillon, black pepper, salt, cayenne pepper, oregano, tomato bouillon, garlic powder)
- 2 lbs shrimp (my shrimp had the tails on bc it brings out more flavor but tail off is fine too)
- optional for garnish: lime, chopped cilantro & onion
Instructions:
- Start by removing the stems and seeds from the chiles.
- In a pan, heat oil and add the prepared chiles, half an onion, the 3 halved tomatoes, and 3 garlic cloves. Sauté until they become soft and charred.
- Transfer the sautéed mixture to a blender and blend until smooth.
- Pour the blended sauce into a large pot (an 8-quart pot works well) and add 8 cups of water. Stir in 1 tablespoon of shrimp bouillon, black pepper, and cayenne pepper. Allow the mixture to come to a simmer.
- Introduce corn on the cobs, 2 whole Serrano peppers, and cilantro into the pot.
- After 5 minutes, add the carrots and let them cook for an additional 3 minutes.
- Gradually enhance the flavors by adding more seasonings. Adjust salt, black pepper, shrimp bouillon, oregano, garlic powder, cayenne pepper, and tomato bouillon to taste.
- Toss in the cabbage, calabazitas, and add the shrimp.
- Allow everything to simmer for 5-10 minutes, and your dish is ready to serve.
*Optional: Garnish with chili powder, lime, cilantro, and onion.
Nutrition Information: YIELDS: 6 | SERVING SIZE: 1 cup
Calories: 200 | Protein: 20 grams | Carbohydrates: 20 grams | Fat: 5 grams