Mexican Shrimp Soup (Sopa de Camaron) recipe
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Ingredients
- 2 cups water 3 ounces guajillo chile peppers, seeded and deveined 2 quarts water, divided 1 tablespoon oil 2 large carrots, peeled and cubed 1 large potato, peeled and cubed ½ white onion, chopped 3 cloves garlic, diced 2 cubes chicken bouillon 1 sprig fresh epazote leaves 1 pound Gulf shrimp
Nutrition Info
- 225.8 caloriescarbohydrate: 24.1 gcholesterol: 172.9 mgfat: 4.8 gfiber: 3.7 gprotein: 21.7 gsaturatedFat: 0.9 gservingSize: -sodium: 825.4 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Shrimp Soup (Sopa de Camaron)
Directions
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Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic, cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.