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1
Heat oil in a small saucepan, then add onion and garlic cloves and sauté for about 1 minute.
2
Add Roma tomatoes cut into quarters and cook for about 1 minute.
3
Add cleaned and halved New Mexico or Guanillo chile pods along with chile de arbol, and cook for about 30 seconds until fragrant.
4
Pour in 2 cups of water and bring to a simmer.
5
Carefully transfer the mixture to a blender, add the hot tomato mixture, ground shrimp, shrimp bouillon, salt, oregano, black pepper, and 4 additional cups of water. Blend until smooth.
6
Pour the blended mixture into a pot over medium-high heat and add 5 cups of water.
7
Add shrimp shells wrapped in cheesecloth, bay leaves, and epazote (fresh or dried). Stir and bring to a simmer. Taste and adjust salt. Cover, reduce heat to medium, and simmer for about 10 minutes to infuse the shrimp flavor into the broth.
8
Uncover and add diced potatoes, corn, carrots, celery, and a handful of cilantro. Cook for about 10 minutes.
9
Add calabacita and cook for about 5 to 7 minutes until all vegetables are tender.
10
Add cleaned shrimp and stir well. Cook for about 2 to 3 minutes until the shrimp are cooked through.
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