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Caldo De Camaron (Mexican Shrimp Soup)

An authentic Mexican shrimp soup that is tomato based and flavored with chiles for a pleasantly spicy broth.

Caldo De Camaron (Mexican Shrimp Soup)

Prepare the Caldo De Camaron

Shrimp, 10/20, peeled and deveined 4.0 lbs
Canola oil 3.0 Tbsp
Onions, large, diced 2.0 each
Carrots, large, diced 3.0 each
Mexican oregano, dried 3.0 Tbsp
Bay leaves 3.0 each
Garlic, minced 4.0 cloves
Diced tomatoes, 29 oz can 1.0 each
Knorr® Professional Caldo de Camaron/Shrimp Bouillon 4 x 4.4 lb 1.0 gallon, prepared
Knorr® Professional Caldo de Camaron/Shrimp Bouillon 4 x 4.4 lb
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Yukon Gold potatoes, medium diced 3.0 each
Small zucchini, cubes or sliced 4.0 each
Chipotles in Adobo, sauce only 1.0 cup
Radishes, sliced, as needed
Cilantro leaves 0.25 cup
Avocado, sliced 3.0 each
Limes, cut into wedges 3.0 each

Prepare the Caldo De Camaron
- Heat the oil in a large stockpot. Sauté the onions and carrots with the oregano and bay leaves until soft. Add the garlic and cook 1 minute more.
- Add the canned tomato, prepared Knorr Caldo de Camaron, potatoes, zucchini and the adobo sauce. Cover and simmer for 15 minutes or until the potatoes are tender.
- Add shrimp and let them poach for about 2-3 minutes until cooked through.
- Serve in large soup bowls and garnish with sliced radishes, cilantro, avocado slices and lime wedges.