Mexican Seafood Soup Caldo De Camaron Recipe

This recipe is a delightful fusion of warmth and zest, making it perfect for those cozy evenings when I crave something both comforting and flavorful. Plus, the combination of chipotle peppers and fresh cilantro gives it the kind of bold, vibrant kick that makes my taste buds do a little happy dance.

A good Caldo de Camarón is very hard to beat. Full of flavor and depth, this Mexican shrimp soup, or broth, is nothing short of magical.

The key ingredients are as follows:

Olive oil, onion, and garlic provide the savory base. Tomatoes and chipotle add richness and depth.

I also use shrimp shells to give the broth a boost. The shells contain an enzyme that breaks down the proteins in the shrimp and makes them tender during cooking.

Cumin and oregano make the whole thing sing.

Mexican Seafood Soup Caldo De Camaron Recipe Ingredients

• Olive Oil: Healthy monounsaturated fats, enhances flavor.
• Garlic: Rich in antioxidants, adds robust flavor.
• Tomatoes: High in vitamin C, provides natural sweetness.
• Seafood Broth: Base of umami flavor, rich in minerals.
• Chipotle Peppers: Smoky heat, high in capsaicin.
• Shrimp: Lean protein, enriches with sweetness.
• Potatoes: Carbohydrate source, adds creamy texture.
• Cilantro: Fresh aroma, packed with vitamin K.

Mexican Seafood Soup Caldo De Camaron Recipe Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 8 cups seafood or chicken broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2-3 chipotle peppers in adobo sauce
• 1 pound medium shrimp, peeled and deveined
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper, to taste

How to Make this Mexican Seafood Soup Caldo De Camaron Recipe

1. In a large pot over medium heat, warm the olive oil. Stir in the chopped onion and continue to sauté until it is translucent, which should take about 5 minutes.

2. Add the minced garlic and cook for a further minute, or until it smells really good. This is what you want.

3. Mix the chopped tomatoes with the pot contents and let them heat up and reduce slightly. Allow about 5 minutes for everything to mesh together and get a little loose.

4. Add the seafood or chicken broth and heat until boiling.

5. Add the bay leaves, dried oregano, ground cumin, and chipotle peppers in adobo sauce. Stir well to combine.

6. Lower the heat; let the broth simmer for about 10 minutes so the flavors can meld.

7. Put the cubed potatoes and carrot slices into the pot. Cook at a low simmer until the vegetables are tender, which should take around 20 minutes.

8. Incorporate the medium shrimp and prepare them until they are no longer clear, instead of timing it to about 3-4 minutes, which is approximately what it will take for them to attain the pink and opaque look that tells you they are done.

9. Taste the seasoning and adjust with salt and pepper as necessary.

10. Take the soup off the burner and mix in the chopped fresh cilantro. Serve the soup hot, with lime wedges on the side for squeezing over it. The result is a satisfying, hearty soup that could just as easily be served as a main dish.

Mexican Seafood Soup Caldo De Camaron Recipe Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Ladle
7. Heat-resistant gloves or pot holders
8. Citrus juicer (optional)

FAQ

• What type of shrimp should I use?Medium shrimp work best and should be used fresh, if possible. For the best flavor and texture, the shrimp should be peeled and deveined.
• Can I use chicken broth instead of seafood broth?Indeed, chicken broth is a fantastic stand-in if seafood broth isn’t available, although seafood broth does a better job of pushing the oceanic flavors.
• Are the chipotle peppers necessary?The smoky spice of the soup comes from chipotle peppers, but you can reduce the quantity or leave them out altogether if you like a less fiery flavor. This soup is not delicate. It packs a punch.
• How do I thicken the soup?Traditionally this soup is brothy, but if you want a slightly thicker soup, you can mash some of the potatoes and carrots to thicken the broth.
• Is it possible to make this soup in advance?You can make the soup all the way to the point of adding the shrimp. Reheat it, and add the shrimp just before serving to keep from overcooking them.
• Can I freeze the soup?The soup should be frozen without the shrimp, which should be added fresh when the soup is reheated, as shrimp can become rubbery when reheated.
• What’s the best way to serve this soup?Serve it piping hot with fresh lime wedges, and garnish with cilantro, to bring out all the flavors. That’s how to serve it.

Mexican Seafood Soup Caldo De Camaron Recipe Substitutions and Variations

Avocado oil or vegetable oil can be used in place of olive oil.
Broth made from chicken or seafood: Can be replaced with vegetable broth or water for a lighter flavor.
Chipotle peppers in adobo sauce: May be replaced with smoked paprika, which has a milder taste and a smoky flavor. You can also use canned green chilies, which are less hot than chipotles.
Medium shrimp: Can be replaced with prawns or pieces of firm white fish such as cod or tilapia.
Cilantro may be substituted with fresh parsley or basil, which will lend a different herbal quality to the dish.

Pro Tips

1. Sauté the Spices: Before adding the broth, sauté the dried oregano and ground cumin in the olive oil with the garlic and onion for about 30 seconds. This will help release the flavors and make the soup more aromatic.