Caldo de Camarón

Ingredients

• 700 g (1 1/2 lb)shell-on shrimp — peeled, shells reserved for the broth
• 60 g (2 oz)dried shrimp — rinsed
• 4dried guajillo chiles — stemmed and seeded
• 2dried chiles de árbol — for heat
• 3roma tomatoes — charred
• 1/2white onion — charred
• 3 clovesgarlic — roasted
• 2carrots — diced
• 2potatoes — peeled and diced
• 1 sprigepazote
• 2 L (8 cups)water
• 2 tbspneutral oil
• 2limes — cut into wedges
• 1 tspfine salt

Method

1. Start by preparing the dried chiles. Remove the stems and seeds from the 4 dried guajillo chiles and 2 dried chiles de árbol. Heat a large skillet over medium heat and toast the chiles for about 1-2 minutes, turning them occasionally until they become fragrant and slightly darkened. Transfer them to a bowl and cover with hot water to rehydrate for about 10 minutes.
2. In the same skillet, add the 3 roma tomatoes, 1/2 white onion, and 3 cloves of garlic. Char them over medium-high heat, turning occasionally, until the tomatoes' skins blister and the onion and garlic develop brown spots. This should take about 5-7 minutes. The vegetables should smell sweet and start to soften.
3. Transfer the charred vegetables to a blender. Drain the rehydrated chiles and add them to the blender as well. Blend until you have a smooth puree. If needed, add a little of the soaking water from the chiles to help blend.
4. In a large pot, heat 2 tablespoons of neutral oil over medium-high heat. Pour in the blended mixture carefully, as it may splatter. Cook, stirring frequently, until the mixture darkens and thickens, which should take about 5-7 minutes. This step is crucial for developing the deep flavor of the soup.
5. Pour in 2 liters (8 cups) of water into the pot with the thickened chile-tomato base. Stir to combine, then add 700 g (1 1/2 lb) shell-on shrimp, 60 g (2 oz) dried shrimp, 2 peeled and sliced carrots, 2 peeled and cubed potatoes, and 1 sprig of epazote. Bring the soup to a gentle simmer and cook until the potatoes and carrots are tender, and the shrimp are opaque and cooked through.
6. Once everything is cooked, taste the soup and add 1 teaspoon of fine salt, adjusting to your preference. Remove the pot from the heat and let the soup settle for a few minutes. This resting time allows the flavors to meld together.
7. To serve, ladle the caldo de camarón into bowls. Squeeze the juice of 2 limes over the soup to brighten the flavors. Enjoy this comforting dish, which brings the essence of Veracruz to your table.