Caldo De Camarones

• 2 lb large shrimp
• 1 can low sodium chicken stock
• 3 potatoes
• 4 Chiote- Mexican zucchini
• 1/2 onion
• 2 green onions
• 1/2 bunch cilantro
• 1 bayleaf
• 1 tbsp chicken bouillon
• 1 tsp salt
• 1 pinch achote paste
• 1 pinch cumin
• 1 pinch new mexico chili powder
• 2 roma tomatoes
• 1 minced garlic clove
• 1 tbsp olive oil

1. start by cleaning and devaining shrimp.
2. save your shells you will need to bring those to a simmer for about 15-20 minutes with 2 cups of water.
3. This will be your stock base for soup.
4. peel and dice potatoes to bite size pieces I preboil these so that my soup is not all starchy.
5. boil 10-12 minutes till tender drain n rinse set aside.
6. dice your other veggies, chiote, onions, tomatoes and set aside.
7. in your stock pot add olive oil white onions and tomatoes, and garlic give a quick cook till your onions are sweated down.
8. ( about 3-4 min)
9. now add your seasonings and give a quick minute to cook.
10. add your chicken stock & strain your shrimp stock to pot.
11. Add your bayleaf and your chopped chiote, let come to a simmer taste for salt & seasonings add more to your liking.
12. once your veggies are tender add your potatoes back and your shrimp.
13. When shrimp just turn pink about 6-7 minutes turn off.
14. take out bayleaf, top with scallions, and cilantro.
15. serve with lime wedges and chips or tortillas..

shrimp, chicken stock, potatoes, chiote, onion, green onions, cilantro, bayleaf, chicken bouillon, salt, paste, cumin, chili powder, roma tomatoes, garlic, olive oil

Taken from cookpad.com/us/recipes/342311-caldo-de-camarones (may not work)