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.

Step: 1

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.

Step: 2

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.

Per Serving: 226 calories; protein 21.7g; carbohydrates 24.1g; fat 4.8g; cholesterol 172.9mg; sodium 825.4mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.