Caldo de Camaron or Shrimp Soup
Caldo de Camarón is an authentic Mexican soup popular along the Gulf coast. Use dried shrimp. No salt is needed in this soup.
- Clean and rinse the dried shrimp under running water. In a soup pot or dutch oven, bring 7 cups of water to a boil. Add the dried shrimp, carrots and potatoes, and cook for 10 minutes.
- Reduce heat and add the bay leaves and serrano chile; simmer for an additional 10 minutes.
- Remove the bay leaves, ladle into soup bowls and sprinkle with cilantro and paprika. Garnish with lemon wedges.
- Makes 8 to 10 cups
Recipe editor Patricia Mitchell