Caldo de Camaron (Mexican Shrimp Soup)

Fresh seafood and shrimp is accessible throughout Mexico and a common ingredient in regional cuisines, especially in states that are along Mexico’s many ocean waters. This recipe is specific to the state of Nayarit whose breathtaking coast borders the Pacific Ocean. Although a common dish throughout the country, Caldo de Camarones has a history dating back to ancient Nayarit. It is well
known that in pre-Colombian times the indigenous prepared Tlaxtihuilli, a complex, spicy, chile based thick soup with shrimp. Our recipe takes the best of both worlds; using ancient methods and modern ingredients to make a dish of what is more commonly prepared today. If you feel adventurous, and want to try something close to the ancient recipe, just add more SALSAOLOGY to this recipe until you get the
thick consistency and spiciness of your preference.

Ingredients

• 1.5 lbs. Medium size uncooked shrimp – peeled and deveined
• 2 tbsp. Olive oil
• 1 c. Onion- medium dice
• 5 ea. Garlic cloves
• 15 oz. Canned Tomatoes Chopped or 4 Roma Tomatoes, medium chopped
• 1/2 c. SALSAOLOGY Ancho Chile & Tamarind Sauce 
• 2 ea. Potatoes – peeled and medium dice
• 1 ea. Carrots – peeled and medium dice
• 6 c. Vegetable Stock
• 6 Cilantro sprigs (optional)
• Tortillas

Topping Options:

• ½ Red onion – thinly sliced, place in small bowl with 1c. of freshly squeezed lemon or lime juice and allow for onions to marinade and soften. Top stew with onions as garnish.
• Avocado Slices – for garnish
• Jalapeno Slices- for garnish
• Lime Slices – for garnish

method

1. Heat oil in a medium size pot over medium heat. Add onion, garlic, potatoes, and carrots to sauté for about 5 minutes. Add a little salt to taste.
2. Add tomatoes and cilantro and continue to cook mixture for a few minutes, allowing flavors to incorporate.
3. Add SALSAOLOGY Ancho Chile & Tamarind Sauce to vegetables in pot.
4. Reduce heat to low and pour in vegetable stock into pot and stir well. Allow soup to come to a low simmer. Cover pot and cook for approximately 15 minutes, or until potatoes are cooked through.
5. Carefully place shrimp into pot and cook for an additional 4 minutes. Taste and adjust salt if necessary.
6. Serve soup warm in bowls and garnish with your preferred toppings (see ‘optional ingredients’ above). Enjoy with warm corn tortillas.