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Caldo de Camaron (Shrimp Soup)

Monday, 26 May 2008


This is Leonore’s answer to the "chicken soup" of the Anglo world. The guajillo chiles can be prepared ahead and kept in the refrigerator for up to two weeks.


At a glance
Cooking Method
Heat Level
Side Dish
6 to 8
  • 12 whole guajillo chiles

  • 1 tablespoon canola oil

  • 1 medium onion, chopped

  • 2 cloves garlic, diced

  • 6 cups chicken stock, homemade or Knorr’s

  • 2 cups water

  • 1¾ cups prepared guajillo chiles

  • 2 pounds medium shrimp, peeled, deveined and rinsed

  • ¼ to ½ teaspoon dried epazote (1 stalk of fresh, chopped leaves only)

  • ¼ cup fresh chopped cilantro

  • 1or 2 limes, cut into wedges

  • Prepared rice for 6-8 people

  • Your favorite hot sauce


To prepare the guajillo chiles, rinse the pods and place them in a heat tolerant bowl. Fill the bowl with enough boiling water to just cover the chiles when pressed down. Submerge the chiles with a pan lid or other heavy object and leave to soak for 45 minutes. Stem the chiles, reserving the soaking liquid. In batches, puree the chiles with the liquid until they are mostly liquefied. Strain the puree into a container. Discard the solids and store the liquid in the refrigerator for up to two weeks.

To make the soup, add the canola oil to a pot over medium heat. Once heated, turn the heat to low and add the chopped onion and sauté until soft but not brown. Add the garlic and sauté for 1 minute. Add the chicken stock, water and 1 ¾ cups of prepared guajillo and bring to a boil. Add the shrimp and boil until the shrimp are pink. Scoop off any foam with a ladle. Stir in the epazote. Serve with the fresh cilantro, lime wedges, rice and your favorite hot sauce.


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