Caldo De Camarón Recipe
Shrimp cooked in a light broth with potatoes and carrots, served with bread.
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Ingredients
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Broth and main
Vegetables
Aromatics & finishing
Method
Broth and main
- 1
Make quick shrimp stock
Heat a 3- to 4-quart pot over medium heat. Add 1 tablespoon oil, then the reserved shrimp shells and cook, stirring, 2–3 minutes until fragrant and lightly browned. Add water, quartered onion, crushed garlic, halved tomato, bay leaf, peppercorns and 1 teaspoon salt. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 12 minutes to extract flavor. Taste and add remaining 1/2 teaspoon salt if needed.
- 2
Vegetables
- 3
Aromatics & finishing
- 4
Season and add shrimp
While vegetables cook, pat shrimp dry and season lightly with the remaining 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and the dried oregano. When potatoes and carrots are nearly tender, increase heat to bring broth to a gentle simmer and add the seasoned shrimp. Cook just until shrimp turn pink and opaque, about 2–3 minutes (do not overcook).
- 5
Finish and serve
Taste broth and adjust seasoning with salt if needed. Stir in chopped cilantro and parsley (reserve a little for garnish). Ladle caldo into bowls with a generous portion of shrimp and vegetables. Serve hot with lime wedges on the side and crusty bread or bolillo for dipping. Offer hot sauce or chopped serrano at the table for those who like heat.