Erica's Cocina

Lets have some fun making some AWESOME and authentic Mexican Food

Caldo de Camarón (Shrimp Soup) April 9, 2010

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

Ingredients:

5 C. Water

3 Carrots

¼ C. Onion

1 Chayote

5 Celery Sticks

2 Potatoes

1 Calabacita (Italian Squash)

1 Tomato

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

Directions:

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.

Buen Provecho!!

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.

 

Cuaresma (Lent) April 5, 2010

Filed under: Cooking — ericascocina @ 9:47 PM
Tags: , , , , , ,

Lent season is over…

Coming from a Catholic family, La Cuaresma is something my family has always practiced. It begins on Ash Wednesday and continues until Sabado de Gloria, the day before Easter Sunday.

Growing up, every Friday after Ash Wednesday up until the last Friday before Easter Sunday, we did not eat red meat. On these days, I remember savoring calabasitas, nopalitos, shrimp soup, shrimp cocktails, tortas de camaron, chiles rellenos, etc… the list goes on and on. Then on Easter Sunday, we would get dressed up to the nine’s, go to church, and get together with all the cousins, aunts, uncles, grandparents, great-grandparents (yes, I have a big familia). Then the huge feast began, usually consisting of carne asada with endless side dishes. We would stuff ourselves silly, making up for all the meat we missed out on the previous Fridays ;O) The grown-ups, would hide what seemed like a million Easter eggs for us and we would run around like bunnies with our little baskets searching for our treats. We had so many eggs, I remember finding them a month after Easter while playing outside. One of my aunts would hide the, “Golden Egg”, which always had some dinero inside of it ;O) To date, that same “Golden Egg” is used every Easter. Ahhh, good times…

Sooo, keep an eye out for my wonderful Cuaresma recipes coming over the next couple of weeks. The dishes I will be sharing with you consist of lots of veggies and seafood. You never know… One might come out tomorrow ;O)

 

 
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