Mexican Shrimp Soup (Sopa de Camaron)

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Description

Mexican soup (sopa de camaron) with fresh gulf shrimp, white onion, carrots, potato, garlic, smoky guajillo chiles, and fresh epazote is full of flavor.

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

Instructions

  1. Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft
  2. 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.
  3. Heat oil in a saucepan over medium heat. Add carrots
  4. potato
  5. onion
  6. and garlic; cook and stir until slightly softened
  7. about 5 minutes. Pour in the sauce and cook until combined
  8. about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft
  9. 7 to 10 minutes. Stir in shrimp and cook until opaque
  10. about 3 minutes more.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Servings: 4

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