Caldo de Camarones is a traditional Mexican soup that can be made by combining a number of different veggies and spices (and shrimp, of course). This was my first attempt at creating this dish. We tend to prefer our soups on the “stew-y” side, so I added what may seem like an unlikely ingredient – an entire head of cauliflower – to make the soup more hearty. Enjoy!
Caldo de Camarones
- 1 large onion
- 1 14.5 oz can fire roasted diced tomatoes
- 2 large Guajillo chiles
- 3 carrots, peeled and diced
- 1 head cauliflower, chopped into small florets
- 3 cloves garlic
- 2 tsp dried Italian seasoning
- 3 Tbsp tomato paste
- 1 tsp olive oil
- 2 6.5 oz cans chopped clams
- 2 lbs shelled, uncooked shrimp, chopped into small chunks
- 2 cups chicken broth
- 3 cups water
- 1 bay leaf
- 1/2 tsp salt & 1/2 tsp pepper, plus more to taste
- 2 tbsp hot sauce of your choosing (I used Sriracha)
- Soak Guajillo chiles in water for 30 minutes, then remove seeds and stems.
- In a food processor, combine the chiles, garlic, onion, Italian seasoning, and diced tomatoes.
- Add 1 tsp olive oil to a large soup pot on medium heat, then add your tomato puree. Simmer for 5 minutes, stirring constantly.
- Stir in Sriracha (or your favorite hot sauce) to taste. I like things spicy, so I used quite a bit.
- Add the juice from the clams, 2 cups chicken broth, 3 cups water, salt, pepper, and bay leaf and simmer for 5 minutes.
- Slowly add in 3 tbsp tomato paste and stir until blended with the broth.
- Add carrots and cauliflower and allow to simmer for 10-15 minutes, or until vegetables reach your desired consistency.
- Add the shrimp and clams. Allow stew to return to a simmer, then turn off heat, cover, and let it sit for 10 minutes.
- Add more salt & pepper to taste before serving.
This stew was DEFINITELY a winner. We love seafood and spicy dishes, so this was a double whammy. The leftovers were 10x better once the flavors had a chance to blend, so next time I might just make it ahead of time and eat it all week long. YUM!