Caldo de Camarones [Shrimp and Vegetable Stew]

Now that it’s lent, seafood proliferates on Fridays all over Mexico, a blessing considering the Gulf of Mexico and the Pacific coast bring super fresh seafood to the entire country. Caldo de Camarones (translation: shrimp broth) is a hearty stew of potatoes, carrots, shrimp, and guahillo chiles, which add a punch of heat and sweetness. It’s a very traditional dish usually made for special occasions, like Christmas dinner or birthdays or, like right now, Fridays during lent. Serve it with crusty bread and lime and fill up on this fresh and flavorful soup.

Serves 5-8

Ingredients:

-7 guahillo chiles (if you really like spicy, you can add 1-2 chile de arboles as well)

-1.5 cups of diced potatoes

-1 cup diced carrots

-1 onion, sliced

-2 cubes of shrimp or fish bullion (you can certainly use chicken or vegetable as well)

-1 kilo shrimp, with shells (and heads if you’re adventurous)

-1 tbs oregano

-1 tbs thyme

-1.5 tbs salt, plus more to taste

Directions:

1. Using your hands, pull the tops off the chiles

2. In a small pot, add chiles and cover with water. Boil for 15 minutes.

3. Strain chiles. Then, in a blender or food processor, add the chiles and 2 cups of water and blend until pureed.

4. In a big soup pot, fry the onion slices in a little oil until translucent.

5. Strain the chile puree over the pot.

6. Add 10 cups water, bullion cubes, and 1.5tbs of salt to the pot.

7. Bring to a boil then simmer for 10 minutes.

8. Add the carrots, potatoes, thyme, and oregano. Taste to see if it needs more salt.

9. When potatoes are just about ready (not yet soft enough to easily pierce with a fork), add the shrimp. Cook for another 5-10 minutes, until shrimp have turned pinkish-orange.

Serve & enjoy with lime and your favorite bread :)