Ingredients
Prepare the Caldo De Camaron
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16-20 Shrimp, peeled and deveined 4 lbs
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Canola oil 3 Tbsp
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Onions, large, diced 2 each
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Carrots, large, diced 3 each
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Mexican oregano, dried 3 Tbsp
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Bay leaves 3 each
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Garlic, minced 4 cloves
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Diced tomatoes, 29 oz can 1 each
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Yukon Gold potatoes, medium diced 3 each
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Small zucchini, cubes or sliced 4 each
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Chipotles in Adobo, sauce only 1 cup
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Radishes, sliced, as needed
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Cilantro leaves 0.25 cup
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Avocado, sliced 3 each
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Limes, cut into wedges 3 each
Preparation
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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.