Mexican Soup Recipes With Shrimp

How to make Caldo de Camarón │Mexican Shrimp …

WebMar 11, 2017 · Saute and mix the rest of the ingredients: In a medium sauce pot, heat the oil on medium heat, add the carrots, and cook for a couple …

Rating: 4.7/5(80)
1. Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
2. While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
3. Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
4. In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.

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Caldo Siete Mares(Seafood Soup) La Piña en la Cocina

WebJan 20, 2021 · Pour in 6-7 cups of water or low sodium chicken broth. Mix in 1 more tablespoon of the tomato/chicken bouillon. When it comes up …

1. Preheat a large griddle or comal for a few minutes at medium heat.
2. After a few minutes, add the tomatoes, half of the onion(dice the other half and reserve) and cloves of garlic with skins on. On one side of griddle, toast the dried chile guajillo for 30 seconds per side or until they become aromatic. Remove the dried chiles and place them in a bowl with very hot water, reserve.
3. Continue dry roasting the tomatoes, onion and garlic for 25 minutes, removing the garlic after 15 minutes.
4. After 25 minutes of dry roasting, tranfer the tomatoes, onion, peeled garlic, softened dried chiles, 2 tbsps tomato/chicken bouillon, 1/2 tsp pepper and 2 cups of water to the blender. Blend until smooth. Taste for salt, then set aside.

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