Shrimp And Octopus Soup Caldo De Camaron Y Pulpo Food

SHRIMP AND OCTOPUS SOUP (CALDO DE CAMARON Y PULPO)

Steps:

• Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
• While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
• When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

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 AND OCTOPUS SOUP - CALDO DE CAMARON Y PULPO

Steps:

• Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
• While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
• When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
• Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

SHRIMP AND OCTOPUS SOUP (CALDO DE CAMARON Y PULPO)

Steps:

• Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
• While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
• When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

MEXICAN SHRIMP IN GREEN BEAN SAUCE

Steps:

• Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
• Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
• Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
• Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
• This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
• NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.