I love Caldo de Camarón, or shrimp soup in English ;0) This is one of those dishes that my family and I usually make during the Lent season and in the winter time. It is made with tons of veggies so not only is it delicious but it is also good for you. Another plus is that it doesn’t take too much time to make so you can enjoy anytime of the year.
Cooking Time: 30-35 minutes Servings: 4-6
5 C. Water
¼ C. Onion
5 Celery Sticks
1 Calabacita (Italian Squash)
1-8oz Can of El Pato Sauce (or other spicy sauce)
1-16oz Can of Garbanzo Beans
1/3 C. Chopped Cilantro
1½ lbs. Large Shrimp
Chop carrots, onion, chayote, celery, calabacitas, tomato, and potatoes into small dices. Set aside. Chop cilantro and set aside. Open can of garbanzo beans. Drain, remove skin, and rinse. Set aside.
In a pot, add water and salt to personal taste. Let boil. Add carrots, onion, chayote, and celery. Bring to boil. Let boil for 10 minutes.
Add potatoes, calabacitas, tomato, garbanzo beans, El Pato sauce, and cilantro. Taste. Add more salt if needed. Bring to boil. Boil for 15-20 minutes or until vegetables are cooked. Add shrimp and taste again. Add more salt if needed. Bring to broil. Boil for 3 minutes and remove from heat.
Serve while hot with slices of lime on the side.
Note: If you do not want the soup to be spicy, just add a can of tomato sauce instead. Also, if chayote cannot be found in your local market then you can just use the calabacitas and vice versa. But use 2 instead of 1.