One of the traditional Mexican dishes during the Lenten season is Spicy Shrimp Soup. Each time I make it I feel a little nostalgic for my country of birth. It’s warm, spicy and yummy. If you are still feeling the chill of winter where you live, this soup will comfort you.
I hope you like it!
Spicy Shrimp Soup (Caldo de Camarón)
- 7 oz dried shrimp
- 5 – 6 guajillo chiles
- 2 zucchini
- 2 carrots
- 2 small chayotes (a type of squash, find these in Mexican style markets)
- 2 tomatoes
- 2 cloves of garlic
- olive oil (not extra-virgin)
With your hands, carefully remove the shrimp heads. Wash the remainder of the shrimp well and place them in a large pot with 8 cups of water, bring to the boil and cook on high heat about 15 minutes. Meanwhile, add two or three cups of water in a second small pot and warm the water, it doesn’t need to boil.
Take each chile and remove the seeds (see photos). When all the chiles are clean, submerge them in the second pot of warm water, turn off the flame, and let them rest.
Peel the carrots and chayotes. Wash the zucchini, carrots, and chayotes, and chop them into small squares. In the blender, blend the tomatoes with a cup of water. Add two tablespoons of oil to a large pot. When the oil is very hot, pour the tomato mixture into the pot, fry for 5 minutes, add the vegetables and fry for another 5 minutes. Meanwhile, in the blender, pour the chiles with the water they are resting in, garlic cloves, and salt to taste. Blend until all is well mixed. Pour the chile mixture into the pot with the shrimp. Now pour the tomato-vegetable mixture into the pot with the shrimp as well and bring all to the boil until all vegetables are cooked.
Serve with limes for squeezing into the soup and saltine crackers.
Check out last week’s recipes here: 7 Weeks of Lenten Recipes, week 1