Caldo de Camarones

caldo

 

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

Serves 4-5

Ingredients

  1. 1 large onion
  2. 1 14.5 oz can fire roasted diced tomatoes
  3. 2 large Guajillo chiles
  4. 3 carrots, peeled and diced
  5. 1 head cauliflower, chopped into small florets
  6. 3 cloves garlic
  7. 2 tsp dried Italian seasoning
  8. 3 Tbsp tomato paste
  9. 1 tsp olive oil
  10. 2 6.5 oz cans chopped clams
  11. 2 lbs shelled, uncooked shrimp, chopped into small chunks
  12. 2 cups chicken broth
  13. 3 cups water
  14. 1 bay leaf
  15. 1/2 tsp salt & 1/2 tsp pepper, plus more to taste
  16. 2 tbsp hot sauce of your choosing (I used Sriracha)


Directions

  1. Soak Guajillo chiles in water for 30 minutes, then remove seeds and stems. 
  2. In a food processor, combine the chiles, garlic, onion, Italian seasoning, and diced tomatoes.
  3. Add 1 tsp olive oil to a large soup pot on medium heat, then add your tomato puree. Simmer for 5 minutes, stirring constantly.
  4. Stir in Sriracha (or your favorite hot sauce) to taste. I like things spicy, so I used quite a bit.
  5. Add the juice from the clams, 2 cups chicken broth, 3 cups water, salt, pepper, and bay leaf and simmer for 5 minutes.
  6. Slowly add in 3 tbsp tomato paste and stir until blended with the broth.
  7. Add carrots and cauliflower and allow to simmer for 10-15 minutes, or until vegetables reach your desired consistency.
  8. Add the shrimp and clams. Allow stew to return to a simmer, then turn off heat, cover, and let it sit for 10 minutes.
  9. 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!

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