caldo de camaron

• 10 whole dry shrimp
• 3 lb whole raw medium-large shrip
• 4 cup diced carrot
• 10 japones chiles
• 5 new mexico chiles
• 2 clove garlic
• 1/2 onion roughly chopped
• 1 tbsp tomillo
• 3 bay leaves
• 1 about 1 gallon of water
• 1 salt to taste
• 1/2 bunch cilantro

1. in small sauce pan boil chiles until soft, add to blender with garlic, bay leaves, and tomillo and blend to smooth... set aside.
2. in large pot add water and dry shrimp, cook about 15 minutes then remove shrimp, u dont want to eat them they r for flavor only.
3. add to the pot the carrots and the onion, cook until they are tender
4. add the raw shrimp, cilantro and salsa from blender and cook for another 8-10 minutes
5. salt to taste
6. serve with bolillos and a squeeze of lime juice

shrimp, shrip, carrot, chiles, mexico, clove garlic, onion, tomillo, bay leaves, water, salt, cilantro

Taken from cookpad.com/us/recipes/339503-caldo-de-camaron (may not work)