Seafood soup with lots of tasty shrimp and crab
Print

Mexican Seafood Soup (Caldo de Camaron)

This Mexican Seafood Soup is delicious and easy to make.
Course Main Course, Soup
Cuisine Mexican
Keyword Crab, seafood, shrimp
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 Cups
Calories 145kcal
Author Charbel Barker

Ingredients

  • 1 Lb Shrimp
  • 1 Lb Crab Legs You can use dried shrimp instead if you can find it
  • 2 Carrots Chopped
  • 1 Large Potato Chopped
  • 2 Sticks Celery Chopped
  • 5 Roma Tomatoes Cut into quarters
  • 5 Cloves Garlic
  • 4 Peppercorns
  • 1/2 Onion Sliced
  • 2 Dried Ancho Chiles
  • 1 Dried Guajillo Chile
  • 1/2 Tbsp Ground Cumin
  • Salt To Taste
  • 3 Tbsp Olive Oil
  • 9 Cups Water

Instructions

  • Remove the seeds and stems from the dried chiles and add to a small pot with about 1 cup of water and bring to a boil for 8 minutes.
  • Add the olive oil to a large frying pan and then add the onion and the garlic and saute for about 3 minutes.
  • Add the tomatoes and the peppercorns and continue sauteing for 5 minutes.
  • Add the chiles that have been boiled and then add 1/2 cup of water and bring to a boil, let simmer over medium heat for about 5 minutes.
  • Add the above ingredients to a blender and blend until smooth. Strain and set aside the resulting sauce.
  • In a large stockpot, add 8 cups of water with salt and cumin. Bring to a boil and add the carrots and cook for 10 minutes. Add the potatoes and continue cooking for 10 minutes longer.
  • Add the sauce from above, the crab legs and cook for 15 minutes longer.
  • Add the shrimp and the celery and cook for 15-20 minutes. Add additional salt to taste.
  • Enjoy with limes and tortillas.

Nutrition

Serving: 1Cup | Calories: 145kcal | Carbohydrates: 10g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 111mg | Sodium: 641mg | Potassium: 422mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3575IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 2mg