Caldo de Camarón

A light, brick-red shrimp broth with potato, carrot and courgette, warming and full of gentle chilli flavour.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g raw king prawns, shell on
  • 2 tbsp vegetable oil
  • 3 dried guajillo chillies, stalks and seeds removed
  • 2 plum tomatoes, roughly chopped
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1.2 litres fish or vegetable stock
  • 2 potatoes, peeled and cut into 2cm cubes
  • 2 carrots, peeled and sliced
  • 2 courgettes, sliced
  • 1/2 tsp dried oregano
  • 1 tsp fine salt
  • Juice of 2 limes
  • Small bunch fresh coriander, chopped
  • Corn tortillas, to serve

Method

  1. Peel the prawns, keeping the shells and heads. Fry the shells in 1 tbsp of the oil for 3 minutes, add 400ml of the stock and simmer for 10 minutes. Strain and discard the shells.

  2. Toast the chillies in a dry pan for 30 seconds per side, soak in hot water for 15 minutes and drain. Blend with the tomatoes, onion and garlic until smooth.

  3. Heat the remaining oil in a large pan, add the chilli sauce and fry for 5 minutes.

  4. Add the shell stock, remaining stock, potatoes, carrots, oregano and salt and simmer for 12 minutes until almost tender.

  5. Add the courgettes and prawns and cook for 4 minutes until the prawns are pink.

  6. Add the lime juice and serve in bowls scattered with coriander, with warm tortillas.