Mexican Shrimp Soup

Mexican Shrimp Soup (Caldo de Camarón mexicano)

This mexican soup is started with a liquid base with tomatoes and onions, which in Veracruz is called “Recaudo”; the shrimp used in this soup are usually added unpeeled. You can soak tortillas in this recaudo, fold them in two, then make them absorb some of the broth; then these soaked tortillas can be served as an appetizer on the side of this dish. Buen provecho!

Recipe for the Mexican Shrimp Soup

Ingredients

* 1 lb. Medium Shrimp, unpeeled
* 1 lb. Crab Legs
* 1 lb. Mojarras Fish
* 4 medium red tomatoes, diced
* 2 Onions, finely chopped
* 2 Chiles jalapenos, washed
* 1 small can of chipotle chiles,
* 8 Baby corns (cut in halves)
* 3 tablespoons Butter
* hoja santa leaves, chopped finely
* epazote, chopped finely
* a few cilantro leaves
* salt
* lemons

Preparation

1) Melt the butter in a wide pan; the amount you will need for frying; add the onion and cook it until crystallized. At this point add the jalapeno chilies, sliced in rings, fry for two minutes then fry the red tomatoes, and cook with a few sprigs of epazote and hoja santa, season with salt. Finally add the baby corns.

2) Meanwhile, chop the chipotle chilies finely, mix back with the adobo from the can.

3) When the tomatoes are cooked we add the unpeeled shrimp, crab meat, and fish fillets; all previously cleaned, naturally. Gradually pour in a little bit of water, season with salt. Add the chopped chipotles with adobo from the can of chilies to taste; bring to a boil and boil for three minutes, or until the fish is cooked (not any longer!).

Serve this mexican shrimp soup with the quartered lemons on the side; sprinkle a few cilantro leaves over it, and you can also add some soaked tortillas (if desired - as explained in the summary above)