Sopa de Camaron, or Mexican shrimp soup, is a flavorful and comforting dish that combines the delicious taste of shrimp with a variety of vegetables and spices. This traditional Mexican soup is often served as a main course or as a side dish and can be easily adapted to suit personal preferences. With its vibrant colors, aromatic broth, and tender shrimp, sopa de camaron is a delightful dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
CALDO DE CAMARóN
There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 16
Steps:
- Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
- While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
- Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
- In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
- Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 258 kcal, Carbohydrate 18 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1000 mg, Fiber 4 g, Sugar 5 g
ASOPAO DE CAMARONES | SHRIMP AND RICE STEW
Thick and hearty, this rice and shrimp stew recipe is a beloved Puerto Rican soup recipe that is great on a rainy day!
Provided by Neyssa
Categories Soup
Time 1h10m
Number Of Ingredients 22
Steps:
- Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften.
- Add in sofrito, shrimp tails, garlic, salt, cilantro, and thyme. Saute for another 3-4 minutes. Add in water and simmer water for about 10-15 minutes.
- Turn off heat to allow shrimp broth to cool.
- Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH.
- In the same pot warm oil and we'll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito.
- Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin.
- After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.
- Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer.
- Allow the rice to cook, stirring it occasionally.
- Once rice is tender and cooked through, add in the remaining raw shrimp and chopped cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through.
- Taste for seasoning.
MEXICAN SHRIMP SOUP (CALDO DE CAMARON)
The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.
Provided by agonzalez
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 4.1 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 1201.3 mg, Sugar 2.3 g
MEXICAN SHRIMP SOUP (SOPA DE CAMARON)
Mexican soup (sopa de camaron) with fresh gulf shrimp, white onion, carrots, potato, garlic, smoky guajillo chiles, and fresh epazote is full of flavor.
Provided by 73eliesheva
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
- Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 24.1 g, Cholesterol 172.9 mg, Fat 4.8 g, Fiber 3.7 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 825.4 mg, Sugar 4.2 g
SOPA DE CAMARON (SHRIMP SOUP)
This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!!
Provided by davinandkennard
Categories Mexican
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein the shrimp, reserving the shells.
- In a large frying pain heat 4 Tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. Add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. Be careful of burning and add water if mixture gets too dry.
- In a separate pan heat 3 Tbsp of olive oil and saute the shrimp shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of water. Cook vigorously adding water as needed. Taste for salt as the Knorr product has a considerable amount of it. If you need more flavor add additional cubes of Knorr. Strain to remove the shells. Allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. In a large pot heat 1 Tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. Add the peeled and deveined shrimp and the Sriracha Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for 10 minutes. Rewarm to serve, but do not bring to a boil as it will toughen the shrimp.
Nutrition Facts : Calories 260.9, Fat 15.2, SaturatedFat 2.1, Cholesterol 157.5, Sodium 899.7, Carbohydrate 13, Fiber 3, Sugar 6.1, Protein 19.2
Tips:
- Use fresh shrimp. Fresh shrimp will give your soup the best flavor.
- Peel and devein the shrimp before cooking. This will make the soup easier to eat and will also help to prevent the shrimp from becoming tough.
- Use a variety of vegetables in your soup. This will add flavor and nutrients to the soup.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste.
- Serve the soup with a side of bread or rice. This will help to soak up the delicious broth.
Conclusion:
Shrimp soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its flavorful broth, tender shrimp, and colorful vegetables, shrimp soup is sure to be a hit with the whole family. So next time you're looking for a delicious and satisfying soup, give shrimp soup a try.
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