Caldo de Camarón (Mexican Prawn Broth)

Hi there! How are you these days? Yes, I know, it seems ages since the last time I posted a recipe, but I have been busy doing mum stuff, you know, school run, taking the children here and there, half term holidays, etc, etc, etc. But finally I managed to find some time to cook something worth posting and this spicy prawn broth is just to die for!

If you have been following me for a while, you know I do not do complicated Mexican recipes and even if I wanted to, these days with all I have to do with my little ones, I do not have the time to cook long, complicated recipes, so this recipe is just quick and easy.

I came out with this quick recipe as a necessity, because I like to cook proper food for lunch for el inglés and me, I hate eating a quick and boring sandwich for lunch, especially when he is around, I love treating him to a nice, luxurious lunch. It took me less than 20 min to make this broth, but in order to do it in such a short time, I had to cheat a bit, I used fresh fish broth that I got from the supermarket, I used my Morita chilli salsa leftover and bought the prawns peeled and ready to cook. But if you want to make a proper prawn broth from scratch you would have to buy whole prawns, peel them and then make a broth using the skin and vegetables.

Any way you decided to do it, if you follow my recipe you will be amaze of the lovely flavour that the Morita chilli gives to this broth. My dad would be very proud of me if he was alive! He loved seafood!

Serves 2

Ingredients

  • 250 gr peeled prawns
  • 4 small tomatoes
  • 1/2 onion
  • 2 garlic cloves
  • 3 dried Morita chillis
  • 500 ml fish stock
  • Salt & grown black pepper to taste
  • 1 cup frozen peas
  • 2 tbsp rapeseed oil

To garnish

  • 1 perfectly ripe avocado
  • Chopped fresh coriander
  • Radishes slices
  • Lime wedges

Method

  1. First do the spicy Morita salsa. Put the Morita chillis to soak in hot boiling water for 10 min. Then use two tomatoes and some of the water to blend the chillis in a blender, until getting a smooth sauce. Set aside.
  2. Then blend the remaining tomatoes together with the onion and garlic. Heat the oil in a saucepan and add the sofrito (blended tomato, onion and garlic), add salt and pepper to your taste and stir. Put the lid on and leave to cook at high heat for 5 min.
  3. Then add the Morita salsa and cook for further 5 min.
  4. After add the fish stock and continue cooking for further 5 min, while the broth is cooking add the frozen peas.
  5. Just 2 min before turning the broth off, add the prawns and let them cook. They will cook quick.
  6. Serve in a bowl and garnish with coriander, radishes, avocado and a squeeze of lime. Enjoy!

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

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