Dinner · 55 min · mexican

Caldo de Camarón

Large shrimp does the heavy lifting here, with dried shrimp rounding it out. A Mexican dinner that takes 55 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Large shrimp
• 1/2 cup Dried shrimp
• 1 lb Potatoes
• 2 Carrots
• 1 Zucchini
• 4 Guajillo chiles
• 2 Tomatoes
• 1/2 White onion
• 3 cloves Garlic
• 1/4 cup Epazote

Steps

1. Simmer the dried shrimp and guajillos in water 15 minutes, then blend into a deep red seafood broth base. Strain it smooth.
2. Add potatoes and carrots to the broth and simmer 12 minutes until nearly tender.
3. Stir in the blended tomato-onion-garlic and the epazote. The broth should be brick red and smell of the sea.
4. Add the zucchini and the fresh shrimp and simmer just 5 minutes — the shrimp cook in a flash.
5. Season boldly with salt. The dried shrimp bring their own salt, so taste first.
6. Serve in deep bowls with lime wedges and warm tortillas. Coastal comfort, Veracruz style.

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