Caldo de Camaron

Nothing like warm caldo (soup) on a cold day, here in So Ca we don't get much of a winter but for some of those chilly nights caldo is always a warm treat.
I was really craving shrimp these last few weeks so I made my self some shrimp and vegetable caldo. I do not have an exact recipe but it is very simple to make everyone can add their flavor and mixture and it's just as good.

Vegetables I added but you can add whatever you desire.

carrots
pearl onions
Mexican zucchinis
brussels sprouts or cabbage instead
red bell pepper (any color or all)
celery
small red potatoes
cilantro
1 tomato
garlic cloves
2 jalapeños
cauliflower

I bought 2 1/2 lbs of small shrimp but it is better to get the large shrimp it's easier to peel.


Boil the shrimp in a large pot until shrimp turns pink, I also added a couple of garlic cloves and salt in the water for taste.
I then drained the shrimp and kept the broth the shrimp was boiled in, I set the shrimp aside to be peeled, you dump all the veggies ( except the cilantro save that for last) into the pot of boiled shrimp broth, I added a dash garlic salt for more a little flavor, let it simmer.
while the vegetables are cooking go ahead and peel the shrimp, it is kind of tedious but unless you want the shells on then you got to peel them. One reason you want to buy raw shrimp instead of cooked is because you want that flavored broth that comes out of boiling them your self.
Boil until the potatoes are tender.

Once the shrimp is peeled and vegetables are done you just add the shrimp to the pot and let it cook about five more minutes,this is when you add the cilantro.
let it cool and enjoy! I love to add lime and Tapatio to my bowl.