Caldo De Camarón Food

CALDO DE CAMARóN

Steps:

• Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
• While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
• Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
• In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
• Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

MEXICAN SHRIMP SOUP (CALDO DE CAMARON)

Steps:

• Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

CALDO DE CAMARON - SHRIMP CALDO

Steps:

• In a large pot bring water to a rolling boil with almost all the onion, 2 cloves garlic, rice, and bouillon cube.
• Clean guajillo chiles by running some cold water thru them. Seed them if you prefer and add them to a blender with a sliver of onion and one clove garlic.
• Add hot water from the pot that is boiling to the blender containing chiles, onion, and garlic let it sit until in cools down and the chiles soften, about 10 minutes. DO NOT ATTEMPT TO BLEND WHILE THE WATER IS STILL HOT. ADD SOME COLD WATER IF YOU'RE THAT IMPATIENT BUT BE VERY CAREFUL WHEN BLENDING HOT LIQUIDS.
• Pour chile blend into the boiling pot of water making sure you run it through a strainer first. The chile skins can be tough and take away from the caldo.
• Taste rice and make sure it's cooked. It should take about 45 minutes for the rice to cook.
• Add potatoes, and carrots and let them cook to desired done-ness. I like my veggies kind of firm so I add the veggies when there's about 10 minutes left in cooking.
• Add salt to taste, remember the potatoes will absorb some salt so this is the time to add salt to make it taste the way you like it.
• Last, add shrimp in the last 5 minutes of cooking. Time exactly 5 minutes, if your shrimp are too small give it only about 4 minutes.
• Remove pot from stove and let it sit for 5 minutes uncovered.
• Serve hot with hot corn tortillas and lime wedges to squeeze into the caldo.