Mexican Shrimp Soup (Caldo de Camaron) recipe
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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
Nutrition Info
- 204.1 caloriescarbohydrate: 18.5 gcholesterol: 143.8 mgfat: 4.1 gfiber: 2.7 gprotein: 22.1 gsaturatedFat: 0.8 gservingSize: -sodium: 1201.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Mexican Shrimp Soup (Caldo de Camaron)
Directions
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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.