Sopa De Camaron Shrimp Soup Recipes

CALDO DE CAMARóN

Steps:

• Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
• While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
• Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
• In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
• Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

ASOPAO DE CAMARONES | SHRIMP AND RICE STEW

Steps:

• Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften.
• Add in sofrito, shrimp tails, garlic, salt, cilantro, and thyme. Saute for another 3-4 minutes. Add in water and simmer water for about 10-15 minutes.
• Turn off heat to allow shrimp broth to cool.
• Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH.
• In the same pot warm oil and we'll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito.
• Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin.
• After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.
• Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer.
• Allow the rice to cook, stirring it occasionally.
• Once rice is tender and cooked through, add in the remaining raw shrimp and chopped cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through.
• Taste for seasoning.

MEXICAN SHRIMP SOUP (CALDO DE CAMARON)

Steps:

• Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

MEXICAN SHRIMP SOUP (SOPA DE CAMARON)

Steps:

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

SOPA DE CAMARON (SHRIMP SOUP)

Steps:

• Peel and devein the shrimp, reserving the shells.
• In a large frying pain heat 4 Tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. Add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. Be careful of burning and add water if mixture gets too dry.
• In a separate pan heat 3 Tbsp of olive oil and saute the shrimp shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of water. Cook vigorously adding water as needed. Taste for salt as the Knorr product has a considerable amount of it. If you need more flavor add additional cubes of Knorr. Strain to remove the shells. Allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. In a large pot heat 1 Tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. Add the peeled and deveined shrimp and the Sriracha Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for 10 minutes. Rewarm to serve, but do not bring to a boil as it will toughen the shrimp.