Name: Mexican Shrimp Soup (Sopa de Camaron)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water - 2 cups; Guajillo chile peppers, seeded and deveined - 3 ounces; Water, divided - 2 quarts; Oil - 1 tablespoon; Carrots, peeled and cubed - 2 large; Potato, peeled and cubed - 1 large; White onion, chopped - ½; Garlic, diced - 3 cloves; Chicken bouillon - 2 cubes; Fresh epazote leaves - 1 sprig; Gulf shrimp - 1 pound

Ingredients for - Mexican Shrimp Soup (Sopa de Camaron)

1. Water 2 cups

2. Guajillo chile peppers, seeded and deveined 3 ounces

3. Water, divided 2 quarts

4. Oil 1 tablespoon

5. Carrots, peeled and cubed 2 large

6. Potato, peeled and cubed 1 large

7. White onion, chopped ½

8. Garlic, diced 3 cloves

9. Chicken bouillon 2 cubes

10. Fresh epazote leaves 1 sprig

11. Gulf shrimp 1 pound

How to cook deliciously - Mexican Shrimp Soup (Sopa de Camaron)

1 . Stage

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 . Stage

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.