This spicy soup comes straight from my in-laws in Mexico!
Caldo de camarón, or shrimp soup, can be served with a stack of warmed corn tortillas or with some tortilla chips. If you are using corn tortillas, the trick to getting them to roll nicely instead of breaking is to get them pretty damn hot and keep them that way. I put a stack of six or so in the microwave for a full minute and wrap them in a clean dishtowel. (By the way, detergent fragrance or fabric softener used on your towel will impart its flavor to the tortillas, so agues—“watch out.” However, that “suavitel” flavor has come to be a sign of authenticity for me, so you may opt to go for the gusto with the softener—your choice!)
Ingredients:
- 1 pound dried shrimp
- Three large tomatoes
- 1/2 onion
- Three garlic cloves
- Olive oil for frying
- Two carrots, diced (optional)
- One potato, diced (optional)
- Two to three chipotle chiles (to taste)
- Water
- Salt to taste
Directions:
- Clean the shrimp by removing the heads.
- Remove the shells completely and grind to a powder using a molcajete, mortar and pestle, or other tool. Sift or remove any remaining large pieces of shell.
- In a large stockpot, lightly fry the tomato, onion, garlic, and chiles (along with the carrots and potatoes, if you are using them) in olive oil.
- Add the shrimp, powdered shells, and enough water to cover all ingredients, or to your liking.
- Simmer and salt if needed.
Yield: 6–8 servings.
Photo courtesy of fishmongerrestaurant.com
