Caldo de Camarón
This one is Schrimp Soup, mexican style. Usually this dish is served after a night of party and is also very popular among the cantinas in Mexico. Cantinas are bars were they serve food for free when you get drinks. Most of the time it will come as the first dish served.
Here the recipe!
LIST OF INGREDIENTS:
- 4 Tomatoes
- 1 Onion
- 3 Garlic Cloves
- 2 Liters of water
- 4 Potatoes
- 4 Carrots
- 4 Guajillo Chillies
- 2 Ancho Chillies
- 4 Morita Chillies
- 2 Spoons of epazote
- 100g of dried schrimp
- 500g of big schrimp (it could be fresh or precooked)
- Salt & Pepper (to taste)
- Lemons (to taste)
- Salted Crackers
1. Cut all the chillies by the middle and take the seeds off.
2. cut onions julienne style, the tomatoes in 1/4 pieces and pealed the three garlic cloves.
3. Poor a bit of oil in a pot and let the three garlic cloves to get soft on medium temperature.
4. Once the oil is hot, add the onions and stir until they get transparent.
5. Now, set the temperature to low and add the 4 morita chillies. Stir constantly so the chillies wont get burned for about 4 minutes.
6. Now add the rest of the chillies and move constantly again for about 4 to 5 minutes until the chillies get hydrated.
7. Now add the dried schrimp and the tomatoes. Stir constantly and cook until the tomatoes are soft.
8. Add one liter of water and let cook for about 20 minutes on medium high temperature. Then turn the heat off and let stand.
9. Once it has cooled down, mix it in a blender for about 1:30 minutes.
10. In a deep pot put some oil to medium-high temperature.
11. With the help of a strainer, strain the mixture from the blender in the pot.
12. Cut the carrots and the potates in small squares.
13. Take the vain from the back of the schrimp away and wash them.
14. Add the the schrimp, potates, epazote and carrots to the soup. Add one more Liter of water and then add salt and pepper to taste. Now let cook for about 20 minutes in medium temperature.
16. Now Serve with a lemon and some salted crackers and enjoy!