Caldo de Camaron (Shrimp Soup)
- 1 lb of shrimp (with or without tails, that's up to you)
- 2 cans of tomato sauce (8 oz each)
- 4-5 cups of water
- 1/2 onion, chopped
- 1 carrot (or 2 :D) sliced
- 2 medium potatoes chopped into cubes
- 2 tablespoons of oregano (separated, 1 tbsp, 1 tbsp)
- 1 tablespoon of garlic powder
- 1 tablespoon of olive oil
- *Chipotle sauce (optional, but if you use it it will really give it a nice kick)
- No salt necessary, but if you like it, go ahead.
*You find Chipotle sauce in the foreign food section of your supermarket. I use Del Monte. FYI: Generally, Chipotle sauce (blended chipotle) is less hot than whole Chipotle chile 'in' sauce.
- Heat the olive oil. While the oil is getting ready, wash the shrimp.
- Throw one small bit of onion into the oil. Just one. If the onion sizzels then it means the oil is hot enough to cook the onion. Put all the onion in, careful not to splash (or you may burn yourself). Cook onion until it is glazed (becomes transparent) but not brownish. If it starts to get brownish from the edges (burnt), lower the heat and make sure you move around the onion with a cooking spoon.
- When onion is ready, add in the 2 cans of tomato sauce followed by 4-5 cups of water. Add the chipotle chili (this one is hot, so make sure you can handle it), if you feel it may need more you can ad it in later, you do’t want to throw in a can of hot sauce because then it may end up being too hot to taste. Stir the tomato sauce, water and chile and then sprinkle 1 tablespoon of oregano and the 1 tablespoon of garlic powder over the broth. Cover the pot and let it simmer.
- Once the broth begins to boil throw in the shrimp. Cover once more and let it begin to boil. Check on it from time to time while you chop the potatoes and carrots. You may add more water if you feel the soup is getting too thick, but that depends on how you like your soups – thick or watery. ^_~
- Again, when the soup begins to boil, add in the carrots and five minutes later add the potatoes. Sprinkle the last remaining oregano over the soup. You can taste the soup and if it is not spicy enough you can add more chipotle.
- The soup will be ready when you are able to easily split a piece of potato with the spoon. Turn off the burners and let it cool down slightly.
Serve warm with a side of Spanish rice (or white, whichever) and a slice of bread.
Mmmmmm-mmmmm!
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