Caldo de Camarón Seco
Dried Shrimp Broth
Toasted, ground dried-shrimp shells season a guajillo broth that's fried until darker and aromatic before the shrimp bodies, potatoes, and carrots go in — taste before salting, since dried shrimp are naturally salty.
Caldo de Camarón Seco
✦ Antes de Empezar
Before you cook
Why shouldn't I add salt right away?
Dried shrimp are naturally very salty, and their toasted, ground shells go straight into the broth, so this recipe deliberately holds off on salt until the end — taste first and add only what's needed.
Ingredientes· 10View
Shrimp Base
- 4 ozWhole Dried Shrimp (with heads)ground into powder
Chile Broth
- 4Dried Guajillo Chilesstems and seeds removed
- 2Dried Ancho Chilesstems and seeds removed
- 2 mediumRoma Tomatoesboiled
- 1/2 onion + 2 cloves garlicWhite Onion & Garlic
- 6 cupsWater
The Vegetables
- 2 mediumYukon Gold Potatoesdiced small
- 2 mediumCarrotsdiced small
- 1 tbspVegetable Oil
- to tasteSalt & Pepper
Instrucciones
6 pasosPrepara el camarón
Prepare the shrimp
Remove the heads and legs from the dried shrimp. Toast the heads and shells lightly, then grind them to a powder in a spice grinder. Reserve the shrimp bodies.
Prepara los chiles
Prepare the chiles
Toast the guajillos briefly and soak them in hot water for 15 minutes.
Licúa la salsa
Blend the sauce
Blend the chiles with the tomatoes, onion, garlic, shrimp powder, and 1 cup water. Strain.
Fríe el puré
Fry the purée
Heat the oil in a soup pot. Fry the purée for 6 to 8 minutes until darker and aromatic.
Cocina el caldo
Simmer the broth
Add the remaining water, potatoes, carrots, epazote, and shrimp bodies. Simmer 20 to 25 minutes until the vegetables are tender.
Sazona y sirve
Season and serve
Taste before adding salt, since dried shrimp are naturally salty. Serve with lime.