Caldo de Camarón (Shrimp Soup)
|Water||5 Cup (80 tbs)|
|Onion||1⁄4 Cup (4 tbs)|
|Italian squash||1 (Calabacita)|
|El pato sauce/Other spicy sauce||8 Ounce (1 Can)|
|Canned garbanzo beans||16 Ounce (1 Can)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
|Large shrimp||1 1⁄2 Pound|
Chop carrots, onion, chayote, celery, calabacitas, tomato, and potatoes into small dices. Set aside. Chop cilantro and set aside. Open can of garbanzo beans. Drain, remove skin, and rinse. Set aside.
In a pot, bring to boil water with salt to personal taste. Add carrots, onion, chayote, and celery. Bring to boil. Let boil for 10 minutes.
Add potatoes, calabacitas, tomato, garbanzo beans, El Pato sauce, and cilantro. Taste. Add more salt if needed. Bring to boil. Boil for 15-20 minutes or until vegetables are cooked.
Add shrimp and taste again. Add more salt if needed. Bring to broil. Boil for 3 minutes and remove from heat.
Serve while hot with slices of lime on the side.
Note: If you do not want the soup to be spicy, just add a can of tomato sauce instead. Also, if chayote cannot be found in your local market then you can just use the calabacitas and vice versa. But use 2 instead of 1.
You can find pictures with this recipe at: http://ericascocina.com/2010/04/09/caldo-de-camaron-shrimp-soup/