Mexican soup (sopa de camaron) with fresh gulf shrimp, white onion, carrots, potato, garlic, smoky guajillo chiles, and fresh epazote is full of flavor.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
226 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 cups water
2 cubes chicken bouillon
1 large potato, peeled and cubed
3 cloves garlic, diced
½ white onion, chopped
1 tablespoon oil
2 large carrots, peeled and cubed
1 pound gulf shrimp
1 sprig fresh epazote leaves
3 ounces guajillo chile peppers, seeded and deveined
