Mexican Shrimp Soup (Caldo De Camaron)

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 potatoes, peeled and cubed
• 2 carrots, peeled and cubed
• 2 quarts fish broth
• 1 cube shrimp bouillon
• 1 2/3 pounds uncooked medium shrimp, peeled and deveined
• salt to taste (optional)
• 1 lime, cut into 8 wedges
• 2 jalapeno peppers, chopped

1. Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

olive oil, onion, potatoes, carrots, fish broth, shrimp bouillon, shrimp, salt, lime, peppers

Taken from www.allrecipes.com/recipe/262319/mexican-shrimp-soup-caldo-de-camaron/ (may not work)