- 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
- 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.
03/25/2018
recipepes.com
Mexican Shrimp Soup (Caldo de Camaron), recipe
PT15M
PT1H
5
455 calories
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