Caldo De Camaron Recipe

Prepare aromatics

Peel and halve the white onion. Lightly crush the garlic cloves with the flat side of a knife (no need to mince). If using shrimp shells, rinse them briefly to remove grit and set aside.

In a large stockpot (6 quart), add 10 cups water, 2 cups stock, the halved onion, crushed garlic, bay leaves, peppercorns and 2 teaspoons salt. Bring to a gentle boil over medium-high heat.

Lower heat to maintain a simmer and cook the aromatics for 15 minutes to allow the flavors to infuse. Skim any foam that rises to the surface with a spoon.

While the broth simmers, peel the potatoes and cut into large 1- to 1.5-inch chunks so they hold shape. Peel the carrots and cut into 1/2-inch thick rounds or diagonal slices. Peel and quarter the chayote, then cut into similar-sized chunks. Core and thinly slice the white cabbage into 1/2-inch ribbons.

Add the potatoes and carrots to the simmering broth first. Continue to simmer for 10 minutes, then add the chayote pieces and the diced roma tomatoes. Simmer 8–10 more minutes, until potatoes and chayote are just tender when pierced with a fork.

Stir in the cabbage and 1 cup fresh cilantro for the last 3–4 minutes of cooking so the cabbage softens but retains some bite and the cilantro brightens the broth.

If using, make an extra quick shrimp shell stock: in a small saucepan sauté the shrimp shells in 1 tablespoon oil for 2–3 minutes until pink and fragrant, add 1 cup water, simmer 8 minutes, strain and add this concentrated liquid to the main pot. (Optional step but adds depth.)

Pat the shrimp dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn the heat under the soup to medium-high so the broth is at a gentle boil. Add the shrimp and cook 2–4 minutes, depending on size, until shrimp are pink, opaque and curled. Avoid overcooking.

Taste the broth and adjust seasoning with up to 1/2 teaspoon additional salt or a pinch of cumin if using. Remove bay leaves and the large onion halves before serving.

Ladle the caldo into bowls, making sure each bowl gets a mix of potatoes, chayote, carrots, cabbage and shrimp.

Serve with small bowls of chopped cilantro, finely chopped white onion, lime wedges, sliced radishes, and tortillas or bread on the side so each person can garnish to taste. If desired, drizzle a little olive oil over the soup or add a sprinkle of fresh cilantro.

Suggested assembly: squeeze 1–2 lime wedges over each bowl, add a spoonful of chopped onion and cilantro, and eat with warm corn tortillas or slices of crusty bread to soak up the broth.