Name: Caldo de Camarón
Yield: Serves 4
Ingredients: ¼ cup grapeseed or canola oil; ½ lb dried shrimp; 1 lb head-on small shrimp, peeled (reserve the heads and shells); 1 large white onion, halved; 5 small garlic cloves, peeled; 2 Tbsp. dried Mexican oregano; 10 guajillo chiles, seeded; 2 dried Costeño chiles or chiles de árbol, seeded; 8 plum tomatoes; 1 large carrot, cut into small cubes; ½ cup fresh peas; ½ cup epazote leaves; Salt; ½ cup finely chopped white onion; 4 Tbsp. minced fresh cilantro; 3 serrano chiles, dices; Key lime wedges; 10 tostadas

Five small mug of red broth and shrimp with lime wedges.

Photo by Enrique Olvera & Luis Arellano

Cantinas are traditional bars in Mexico where food is just as, or more, important as the beverages. Caldo de camarón is a classic cantina dish. Cantinas offer it two ways, broth on its own or with the vegetables and shrimp in it. It should have a kick of spice that will warm you up and is usually served in jarritos or mugs. It is a great appetizer to offer as a welcome beverage, especially if it is cold outside.

This recipe was excerpted from ‘Tu Casa Mi Casa’ by Enrique Olvera and Luis Arellano. Buy the full book on Amazon. Click through for more Mexican soups →

What you’ll need

Dried Shrimp
$22 At Amazon
Guajillo Chiles
$7 At Amazon
Chiles de Arbol
$8 At Amazon

Recipe notes

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Recipe notes

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