Name: Caldo de Camarón - Mexican Shrimp Soup
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Carrot; Cebollitas Bunch; Elephant Garlic; Melissa's Dried Guajillo Pepper; Talking Rain AQA Water, 9.5 pH; Better Than Bouillon Culinary Collection Adobo Base; JFC Shumai, Shrimp; Waterfront Bistro Juice, Concentrate, Lime; Cilantro; Organic Avocado; Morton Iodized Salt & Black Pepper

Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.

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Heat oil in a large stock pot.
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Add potatoes and carrots. Stir for 3 minutes.

In a blender, add the guajillo chile, the water it was sitting in, onion, and garlic. Blend until smooth.

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Add guajillo mixture to the stock pot.
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Add the remaining water and Knorr Caldo de Camarón bouillon.

Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.

Add shrimp and lime juice. Cook for 10 minutes.

Add cilantro at the last minute. Taste for good measure.

Top with avocado and serve with additional lime. Enjoy.

Caldo de Camarón (Mexican Shrimp Soup)

Serves 4

15 mins prep

20 mins cook

35 mins total

What you need

How to make