How to Prepare Award-winning Caldo De Camarones

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, caldo de camarones. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Caldo De Camarones is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Caldo De Camarones is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook caldo de camarones using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Caldo De Camarones:

1. Get 2 lb large shrimp
2. Make ready 1 can low sodium chicken stock
3. Make ready 3 potatoes
4. Get 4 Chiote- Mexican zucchini
5. Take 1/2 onion
6. Make ready 2 green onions
7. Make ready 1/2 bunch cilantro
8. Make ready 1 bayleaf
9. Take 1 tbsp chicken bouillon
10. Take 1 tsp salt
11. Get 1 pinch achote paste
12. Take 1 pinch cumin
13. Get 1 pinch new mexico chili powder
14. Get 2 roma tomatoes
15. Make ready 1 minced garlic clove
16. Take 1 tbsp olive oil

Instructions to make Caldo De Camarones:

1. start by cleaning and devaining shrimp. save your shells you will need to bring those to a simmer for about 15-20 minutes with 2 cups of water. This will be your stock base for soup.
2. peel and dice potatoes to bite size pieces I preboil these so that my soup is not all starchy. boil 10-12 minutes till tender drain n rinse set aside.
3. dice your other veggies, chiote, onions, tomatoes and set aside.
4. in your stock pot add olive oil white onions and tomatoes, and garlic give a quick cook till your onions are sweated down. ( about 3-4 min)
5. now add your seasonings and give a quick minute to cook.
6. add your chicken stock & strain your shrimp stock to pot. Add your bayleaf and your chopped chiote, let come to a simmer taste for salt & seasonings add more to your liking.
7. once your veggies are tender add your potatoes back and your shrimp. When shrimp just turn pink about 6-7 minutes turn off.
8. take out bayleaf, top with scallions, and cilantro.
9. serve with lime wedges and chips or tortillas..

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