Recipes and Cooking Caldo de Camaron (Shrimp Soup) The Mexican states that border the Gulf of Mexico benefit from incredible seafood. Author and blogger Mely Martinez was born and raised here in the city of Tampico and when she misses the dishes from her hometown she whips up this shrimp soup recipe. By Mely Martinez Mely Martinez Facebook Instagram Twitter Website Mely Martinez has been writing about authentic Mexican cuisine for more than 13 years. She started with her popular website MexicoInMyKitchen.com, and recently published her award-winning cookbook "The Mexican Home Kitchen." Mely has made several appearances in magazines, TV programs, podcasts, and radio shows. She also conducts online cooking classes and serves as a consultant to chefs and restauranteurs from around the world. Learn about BHG's Editorial Process Published on September 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 1 hrs Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 pound raw shrimp, shells removed and reserved ½ of a medium white onion 4 garlic cloves, peeled 1 bay leaf 5 cup water 1 pound plum tomatoes 1 chipotle pepper in adobo 2 tablespoon olive oil 1 ¼ cup diced carrots 1 ¼ cup diced peeled potatoes 4 large fresh epazote leaves Salt and ground black pepper Warm corn tortillas and lime wedges Directions For shrimp stock: In a saucepan combine reserved shrimp shells, 1/4 onion, two of the garlic cloves, the bay leaf, and 5 cups water. Bring to boiling over medium-high. Reduce heat; simmer 8 minutes. Remove from heat and strain. Meanwhile, place tomatoes and the remaining 1/4 onion and two garlic cloves on a hot griddle or in a cast-iron skillet over medium, turning occasionally for an even roast, about 8 minutes.* (Remove garlic promptly as it browns. If it burns, it will be bitter.) Place roasted tomatoes, onion, garlic, and the chipotle in a blender or food processor. Cover; blend until smooth. In a medium saucepan heat 2 Tbsp. olive oil over medium. Add carrots; cook 2 minutes. Stir in potatoes; cook 6 minutes, stirring often. Strain tomato mixture through a fine-mesh strainer into the saucepan with the carrots and potatoes. Bring to boiling. Reduce heat and simmer 10 minutes. Add shrimp stock and shrimp. Gently simmer 5 to 7 minutes or until shrimp are a light pink-orange color but still look firm. (Don't overcook or shrimp will have a rubbery texture.) Add the epazote and cook 2 more minutes, then season with kosher salt and black pepper. Serve immediately with tortillas and lime wedges. Serves 6. Tips "If you can't find fresh epazote, you can use dried epazote or fresh cilantro," Mely Martínez says. Substitute 1/2 tsp. dried epazote or 3 to 4 Tbsp. cilantro.You can also roast the tomatoes, onion, and garlic in the oven: Roast 20 minutes at 425°F on a parchment paper-lined baking sheet. Rate it Print Nutrition Facts (per serving) 209 Calories 6g Fat 25g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 209 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 106mg 35% Sodium 227mg 10% Total Carbohydrate 25g 9% Total Sugars 4g Protein 16g Vitamin C 18.3mg 92% Calcium 94mg 7% Iron 1.2mg 7% Potassium 614mg 13% Folate, total 22.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.