Mexican Shrimp Soup (Sopa de Camaron) recipe

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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

Nutrition Info

225.8 calories
carbohydrate: 24.1 g
cholesterol: 172.9 mg
fat: 4.8 g
fiber: 3.7 g
protein: 21.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 825.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

1 pot of soup

Recipe Note

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

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