Caldo Aldo de Camaron (Mexican Shrimp Soup)

The perfect fall or winter time warming soup. Juicy tender shrimp stewed in a nicely seasoned broth of veggies.

Caldo Aldo de Camaron (Mexican Shrimp Soup)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound peeled baby shrimp

  • 1

    can Mexican Recipe Stewed Tomatoes (14.5 oz)

  • 3

    cloves Garlic

  • 4

    serrano chilies

  • 2

    jalapeños

  • 4

    red chilies (chile japones entero/Japanese chili pods)

  • 4

    bay leaves

  • 1

    teaspoon oregano

  • 6

    + ounces cilantro

  • Salt and pepper, to taste

  • 2

    dashes Creole seasoning

  • 2

    dashes chili powder

  • 8

    cups water or broth

  • 1

    dash garlic salt

  • 1

    lime

  • 1

    lemon

  • 1

    large potato

  • 1

    cup carrots, shredded

  • 2

    tablespoons oil

  • 2

    tablespoons very hot cocktail sauce

  • 1

    can garbanzo beans

  • 1

    can mixed vegetables (15 ounces)

  • 1

    can tomato sauce (15 ounces)

  • 1

    jar green olives with pimento (10 ounces)

  • 1

    avocado

Directions

Open can of Mexican Recipe Stewed Tomatoes. Empty into large bowl. Mash the stewed tomatoes in bowl until all broken up. Rinse baby shrimp in strainer, add shrimp to bowl, mix together, add ½ a lime and ½ a lemon, add a generous amount of cilantro. Set aside in fridge for a minimum of 20 mins. In a large pot add 6 cups of water or broth, 3 garlic cloves (chopped w/knife), 2 jalapeños (slap chopped), 4 serrano chilies (slap chopped), 4 japanese chili pods (chopped w/ knife) a dash of salt, 2 dashes of Creole seasoning, 2 dashes chili powder, 4 bay leaves, 1 teaspoon oregano, bring to a boil,dash of garlic salt, simmer on medium heat covered for 15 mins. Cut 1 large potato into squares and add to a mixing bowl, add 1 cup shredded carrots, add 1 can garbanzo beans, add 1 can mixed vegetables, add 1 jar green olives with pimento, mix together. After simmering the large pot for 15 mins, add 2 more cups of water, 2 tbs of oil, 1 can of tomato sauce, 2 tablespoons very hot cocktail sauce and mix well, bring to a quick boil then add mixing bowl of vegetables to the pot and let simmer back on medium heat. Add the mixing bowl from fridge with shrimp to the pot, bring to a quick boil and simmer covered for 15‐20 mins. Make sure potatoes are fully cooked. Serve the soup in a bowl and garnish with a dash of cocktail sauce, sour cream, shredded Mexican cheese and sliced avocado. Enjoy and fridge left over’s immediately.


Nutrition

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