Mexican Seafood Soup (Caldo de Camaron)
This Mexican Seafood Soup is delicious and easy to make.
Servings: 12 Cups
Calories: 145kcal
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
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