Mexican Shrimp Soup (Caldo de Camarón)

This classic soup is somewhat similar to the traditional Aguachile recipe. However, even though they share the same color and shrimp base, the flavors are completely different, and it is a hot delicious soup for these upcoming frigid nights!

So, caldo de camarón. An instant favorite in Mexican cuisine. It holds a earthy, robust flavor bursting with shrimp and vegetable undertones. It's an almost stew-like soup, a little heartier than aguachile. 

Our ingredients for this authentic recipe includes a lot of shrimp -- pictured here is two pounds for a very full pot of soup. Find some celery, red potatoes, red onions, garlic cloves, serrano peppers, and carrots (don't forget limes, a common staple for most Mexican soups).

And your most important ingredient, other than the shrimp, is the Cascabel chili pepper. Easily found in your local supermarket, they are dark red and usually sold dried. Snag around 7-8 chilies and start off by removing the tails and de-seeding them. Then soak in a pot of cold water for a couple hours. After they've re-hydrated a bit, boil the peppers until they are soft and set aside. Notice the darkened red "broth" in the pot...

Prepare all your vegetables. Dice into small bite-sized pieces.

Peel the shrimp and save the shells. 

Toss a bit of each diced vegetable (save potatoes) into a pot, then fill with water. This is for the soup base.

Add the shrimp shells and boil until vegetables are softened -- a good hour or so!

Your kitchen's now smelling like an aromatic seafood restaurant, and that's a SPLENDID thing. Homemade shrimp+vegetable stock!

Afterwards, strain/spoon out everything and place the pot of soup base back on the stove.

Then we add the actual ingredients we will be happily ingesting in a moment's time. Dump in the red potatoes first, and let boil for a good ten minutes. Then add the carrots, onions, garlic, and celery. And don't forget to inhale deeply!

Taste your soup and season with salt/pepper accordingly. Keep it lightly boiling.

Back to our Cascabel chilies. Layer them into a blender and add some of the red juice as well.

Blend very carefully, as heated items in a blender will explode with even the slightest beat. 

With a handy mini strainer, pour your red sauce into a bowl. This will leave out the tougher skins of the chilies.

You'll probably want to season with salt after a quick tasting. But now you have successfully prepared the famous "red sauce" for many a classic enchiladas from Mexico! You will become everyone's best friend!

You are then going to add the entire bowl of red sauce to the soup pot.

Stir well and season if needed!

Bring back to a boil, and lastly add your shrimp.

They cook very quickly. Take a moment to stir and take in all the colorful deliciousness. 

With your limes...

...and chips ready...

... prepare your soup bowl with a spoonful of garlic, Worcestershire sauce, slices of serrano peppers, (and a Piquin chili if you have some leftover from making aguachile!)

Ladle your caldo de camarón into a prepared bowl and garnish with cilantro, and squeeze in a lime. Incredible work, and it tastes excellent with a crunch of tortilla chips! All finished!

Enjoy~!