Best 2 Caldo Aldo De Camaron Mexican Shrimp Soup Recipes

Looking for a delicious and authentic Mexican shrimp soup recipe? Look no further than Caldo Aldo de Camarón. This traditional dish is packed with flavor and is sure to please everyone at the table. Made with fresh shrimp, vegetables, and a flavorful broth, Caldo Aldo de Camarón is a hearty and satisfying soup that is perfect for a cold day or a special occasion. This recipe provides a step-by-step guide to making this classic Mexican soup, including tips for selecting the best shrimp and vegetables. Also included are three additional Caldo Aldo de Camarón recipes, each with its own unique twist. Whether you prefer a classic recipe or something a little more adventurous, you're sure to find the perfect Caldo Aldo de Camarón recipe in this article. So gather your ingredients and get ready to enjoy a delicious and authentic Mexican shrimp soup!

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MEXICAN SHRIMP SOUP (CALDO DE CAMARON)

Mexican Shrimp Soup (Caldo de Camaron) image

The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.

Provided by agonzalez

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 potatoes, peeled and cubed
2 carrots, peeled and cubed
2 quarts fish broth
1 cube shrimp bouillon
1 ⅔ pounds uncooked medium shrimp, peeled and deveined
1 pinch salt to taste
1 lime, cut into 8 wedges
2 jalapeno peppers, chopped

Steps:

Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 4.1 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 1201.3 mg, Sugar 2.3 g

CALDO ALDO DE CAMARON (MEXICAN SHRIMP SOUP) RECIPE - (4/5)

Caldo Aldo de Camaron (Mexican Shrimp Soup) Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 25

Ingredients

1 pound peeled baby shrimp
1 can Mexican Recipe Stewed Tomatoes (14.5 oz)
3 cloves Garlic
4 serrano chilies
2 jalapeños
4 red chilies (chile japones entero/Japanese chili pods)
4 bay leaves
1 teaspoon oregano
6 + ounces cilantro
Salt and pepper, to taste
2 dashes Creole seasoning
2 dashes chili powder
8 cups water or broth
1 dash garlic salt
1 lime
1 lemon
1 large potato
1 cup carrots, shredded
2 tablespoons oil
2 tablespoons very hot cocktail sauce
1 can garbanzo beans
1 can mixed vegetables (15 ounces)
1 can tomato sauce (15 ounces)
1 jar green olives with pimento (10 ounces)
1 avocado

Steps:

Open can of Mexican Recipe Stewed Tomatoes. Empty into large bowl. Mash the stewed tomatoes in bowl until all broken up. Rinse baby shrimp in strainer, add shrimp to bowl, mix together, add ½ a lime and ½ a lemon, add a generous amount of cilantro. Set aside in fridge for a minimum of 20 mins. In a large pot add 6 cups of water or broth, 3 garlic cloves (chopped w/knife), 2 jalapeños (slap chopped), 4 serrano chilies (slap chopped), 4 japanese chili pods (chopped w/ knife) a dash of salt, 2 dashes of Creole seasoning, 2 dashes chili powder, 4 bay leaves, 1 teaspoon oregano, bring to a boil,dash of garlic salt, simmer on medium heat covered for 15 mins. Cut 1 large potato into squares and add to a mixing bowl, add 1 cup shredded carrots, add 1 can garbanzo beans, add 1 can mixed vegetables, add 1 jar green olives with pimento, mix together. After simmering the large pot for 15 mins, add 2 more cups of water, 2 tbs of oil, 1 can of tomato sauce, 2 tablespoons very hot cocktail sauce and mix well, bring to a quick boil then add mixing bowl of vegetables to the pot and let simmer back on medium heat. Add the mixing bowl from fridge with shrimp to the pot, bring to a quick boil and simmer covered for 15‐20 mins. Make sure potatoes are fully cooked. Serve the soup in a bowl and garnish with a dash of cocktail sauce, sour cream, shredded Mexican cheese and sliced avocado. Enjoy and fridge left over's immediately.

Tips:

Use fresh, high-quality shrimp. This will make a big difference in the flavor of the soup.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
Use a variety of vegetables. This will add flavor and color to the soup. Some good choices include onions, carrots, celery, tomatoes, and zucchini.
Don't be afraid to experiment with different spices. Caldo de camarón can be made with a variety of spices, so feel free to experiment until you find a combination that you like.
Serve the soup with your favorite toppings. Some popular toppings include lime wedges, cilantro, and avocado.

Conclusion:

Caldo de camarón is a delicious and easy-to-make soup that is perfect for any occasion. It is a great way to use up leftover shrimp, and it is also a healthy and affordable meal. So next time you are looking for a quick and easy soup recipe, give caldo de camarón a try!