Mexican Prawn Broth

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Caldo de Camaron is a classic in any seaport town in Mexico. This delicious broth is full with amazing Mexican flavours, perfect for a rainy day. When I was growing up, my dad used to make Mexican prawn broth any time, even on hot days, this is very normal in a Mexican house.

The perfect way to make the most out of the prawns is to peel them and slightly fry the prawn skins and then add the vegetables and make a delicious prawn broth.

The whole recipe does not take no longer than 30 minutes to be done. Add any vegetable you love and make a slightly spicy sauce, then add these to the broth, let the broth simmer for a while and just before the vegetables are done, add the raw prawn. Remember that prawns cook in no time, so you can add them just 5 minutes before serving.

Remember that I live in London, so for us a prawn is good size shrimp.

Let me know if you make this recipe. I would love to read if you like it.

Love,

Karla x

Mexican Prawn Broth

Servings 4 people
Prep Time 15 mins
Cook Time 20 mins

Equipment

  • 2 saucepans with lids
  • High speed blender

Ingredients

  • 20 large prawns
  • 3 medium tomatoes cut in half
  • 1 medium onion cut in chunks
  • 2 garlic cloves peeled
  • 1 tbsp salt
  • 1 morita chilli stem and seeds off
  • 2 guajillo chillies stem and seeds off
  • 4 medium carrots peeled and cut in 1 cm thick round pieces
  • 2 large potatoes peeled and cut in chunks
  • ½ tsp oregano
  • 2 tbsp sunflower oil
  • 1 L water
  • coriander leaves for topping
  • limes wedges for topping

Instructions

  • Peel the prawn, leaving the heads. Reserve the skins to make the broth.
  • In a saucepan add the sunflower oil and heat at medium heat. Then add the prawn skins and fry for. 2 minutes. Add the water, tomatoes, onion, garlic, merit and guajillo chilli. Bring this to a boil and lower the heat. Simmer for 15 minutes.
  • Remove the vegetables and chillies and blend until smooth. Set aside.
  • Remove the prawn skins and then add the vegetable and chilli sauce. Add the salt, oregano, carrots and potatoes. Cook until the carrots and potatoes are soft. it will take around 10 minutes.
  • Once the vegetables are soft, add the prawns. Cook for 5 minutes and then serve in a bowl. Add the prawns and some carrots and potatoes, then scatter some coriander and squeeze some lime. Enjoy!
Course: Main Course
Cuisine: Mexican
Keyword: caldo, prawns, mexican food, comida mexicana, broth

Listo!

Provecho!

Join the Conversation

    1. Thank you lovely! I love cooking recipes from my tierra (homeland) x

    2. Thank you lovely! X

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