Caldo de Camarón (Traditional Mexican Shrimp Soup)

Steps

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1. 1
   Heat oil in a small saucepan. Once hot, add onion and garlic cloves, and cook for about a minute.
   ▶ ≈0:34
2. 2
   Add Roma tomatoes cut into quarters and cook for another minute.
   ▶ ≈0:54
3. 3
   Add cleaned and halved New Mexico chile pods and chile árbol, cook for about 30 seconds until fragrant.
   ▶ ≈1:07
4. 4
   Add two cups of water and bring to a simmer.
   ▶ ≈1:30
5. 5
   Carefully transfer the contents to a blender cup to prepare the sauce.
   ▶ ≈1:37
6. 6
   Add tomato sauce, ground dried shrimp, shrimp bouillon, salt, oregano, and black pepper to the blender with four additional cups of water, and blend until smooth.
   ▶ ≈1:47
7. 7
   Pour the blended sauce into a pot over medium-high heat and add five more cups of water.
   ▶ ≈2:12
8. 8
   Add shrimp shells wrapped in cheesecloth along with bay leaves and herbs, and bring to a simmer.
   ▶ ≈2:24
9. 9
   Taste the broth and adjust seasoning with more shrimp bouillon or salt if needed. Reduce heat to medium, cover, and simmer for about 10 minutes to infuse shrimp flavor.
   ▶ ≈2:37
10. 10
    Open the pot and add diced potatoes, corn, carrots, celery, and cilantro. Cook for about 10 minutes.
    ▶ ≈3:12
11. 11
    After 10 minutes, the vegetables should be semi-soft. Add the Mexican squash and cook for 5-7 minutes more.
    ▶ ≈4:07
12. 12
    Once all vegetables are tender, add cleaned shrimp (with or without shells as preferred) and stir into the broth.
    ▶ ≈4:28
13. 13
    Cook the shrimp for 2-3 minutes until they change color and are done. Serve immediately.
    ▶ ≈4:51