Tag Archives: Shrimp

Caldo de Camarón

12 Apr Caldo de Camarron

Can any two words be more delicious than Shrimp Soup? Now take that simply delicious shrimp soup and add a little Mexican flavor and you have the classic Caldo de Camarón.

Caldo de Camarón

Caldo de Camarón

Among all the tacos, tostadas, enchiladas, and tamales, Mexico also has a very large repertoire of soups, especially seafood based soups. Among those is the classic Caldo de Camarón. This hearty, slightly spicy soup is built upon a base of chile guajillo, a delicious shrimp broth, chunks of potatoes and carrots, and finished with fresh peeled shrimp. Luckily, I was able to find some fresh native shrimp at the local fishmonger, so this was a welcome treat to our Easter Sunday brunch!

In Mexico, this soup is often given complimentary in many restaurants, served in little shot glasses! It is a very delicious way to welcome you to their restaurant…

So as you welcome those special guests to your table, just remember to serve it very hot and always have fresh limes ready to be squeezed in the soup!

Buen Provecho!!!

Caldo de Camarón

  • 4 Red Potatoes, peeled and cut into 1/3-inch cubes
  • 2 large carrots, peeled and cut into 1/3-inch cubes
  • 8-10 Chile Guajillo
  • 1.0 lbs. Shrimp.
  • 3 cloves of garlic
  • Salt & Pepper to Taste
  1. Peel and devein shrimp under cold running water, reserving peels and shrimp separately; set shrimp aside.
  2. Take shells, the onion, 2 cloves of unpeeled garlic, and ½ tsp of salt put in a stockpot and add about 3 quarts of water. Bring to a boil and simmer for about 30-40 minutes.
  3. Strain broth and put liquid back into a stockpot and keep warm.
  4. Toast the chiles on a comal and then soak in hot water for 20 minutes. After 20 minutes, remove the stems and seeds and place in a blender with 1 clove of garlic, a peel of onion, and about 2 cups of soaking liquid. Blend to a puree.
  5. In another stockpot, heat about a tablespoon of oil over medium-high heat, Strain the puree over the oil and then simmer for 8 to 10 minutes over medium-high heat, allowing the puree to season and thicken.
  6. Add the shrimp broth that you had set aside, add the carrots, potatoes.
  7. Bring broth back to a simmer, and simmer  for 5 minutes.
  8. Turn heat to high, add shrimp, bring to a boil, and simmer briefly until shrimp are done.
  9. Add the chopped cilantro and add salt to taste.
  10. Ladle soup into large soup bowls, and serve with lime wedges.

    Caldo de Camarron

    Caldo de Camarron

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Linguine ai Gamberi

16 Dec Linguine ai Gamberi

(Linguine Fini with Shrimp)

Want to make a fresh tomato sauce but think it take hours to cook? I have a fresh tomato sauce for you to pair with some sautéed shrimp and Barilla Linguine Fini pasta that will knock your socks off in 30 minutes or less!  What I really love about this sauce is that it can be a building block to a variety of pasta dishes.  

You’ll need the following:

  • 16-20 medium raw peeled shrimp (you can use frozen, but I prefer fresh)
  • 1 lb. of Barilla Liguini Fini pasta
  • Fresh Flat leaf parsley or basil.
  • 1 recipe fresh light tomato sauce (see below!)

Fresh Light Tomato Sauce

  • 5 large vine ripe tomatoes
  • 2 cloves of garlic sliced
  • 4 tablespoons olive oil
  • ¾ tablespoon salt
  • Cracked Black Pepper
  • A pinch of Crushed Red Pepper
  1. Wash and quarter the tomatoes and put in a blender to puree.
  2. Heat the olive oil in a large saucepan and then fry the garlic and the red pepper flakes for no more than a minute.
  3. Add the tomato puree and bring to a brisk boil, then add the salt.
  4. Cook the sauce for about 20 minutes stirring frequently.  
  5. Add some cracked black pepper and then taste and adjust salt if needed.

The first step is to follow the directions above to make the tomato sauce. After about 20 minutes, heat a large sauté pan with about 2 tablespoons of clarified butter or olive oil. When very hot, but not smoking, add the shrimp.  Cook the shrimp for about 2 minutes then shake vigorously to flip them over.  Cook for another 2 minutes and then add about ½ cup of white wine. Cook for another minute to reduce the wine and take the shrimp and add it to the tomato sauce. Add some fresh chopped parsley or basil to finish of the sauce if you desire, I usually keep it simple and add it at the end. Cook the pasta in boiling, salted water for about 5 minutes.  Drain well and add to the sauce and let the pasta finish cooking in the sauce for a final minute. All that’s left to do is to add the fresh chopped parsley or basil as a garnish and serve!

Linguine ai Gamberi

Linguine ai Gamberi