Recipes Nugget Market Signature Recipes
Caldo de Camarón
- Prep time
- 15 minutes PT15M
- Cook time
- 45 minutes PT45M
- Yield
- 6 servings
- Difficulty
Starring shrimp, veggies, and a delicious, homemade broth, this Mexican seafood stew is quite the catch!
Ingredients
- 1½ pounds shrimp (51–60 count), easy peel, shell on
- 8 cups water, plus more as needed
- 4 dried guajillo chilies, deseeded
- 4 Roma tomatoes
- ½ white onion, rough-chopped
- 3 cloves garlic
- 2 tablespoons neutral vegetable oil
- 1½ tablespoons Knorr Hispanic Chicken Bouillon
- 1½ teaspoons kosher salt
- 2 carrots, sliced
- 3 Yukon golds potatoes, large-diced
- 1 chayote squash, large-diced
- Chopped cilantro, for garnish
- Lime wedges, for garnish
Preparation
Peel shrimp and set aside, reserving shells. Place shells in a 4–6-quart stockpot with 8 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain broth and discard shells.
Heat a dry comal or cast iron pan over medium heat. Toast chilies for 10–15 seconds per side, until blistered and aromatic.
Transfer chilies to a heatproof bowl, then cover with just-boiled water and soak for 15 minutes. Drain chilies and discard soaking liquid.
Place soaked chilies, tomatoes, onion, and garlic in a blender. Blend until smooth, then strain.
Heat oil in a soup pot over medium heat, then add the strained chili sauce and fry for 5 minutes.
Combine fried sauce with reserved shrimp stock, bouillon, and salt. Bring to boil.
Add carrots and potatoes and cook for 10 minutes. Add chayote and cook for 10 minutes, until tender. Add shrimp and cook for 2–3 minutes, until pink and curled, being careful not to overcook.
Garnish with cilantro and lime wedges.