caldo de camaron? (shrimp soup) opinions.?

Question

i make it alot now, and here's my recipe:
catfish nuggets
shrimp
octopus tentacles
scallops
tomato
onion,
cilantro
chooped celery
1 can of v8 veggie juice.

just throw it into a pot and cook until the tentacles are firm, the shrimp is pink, and the fish is well done.

whaddya think?
it's a mexican thing, really.

Answer 1

Sounds delightful-I love caldo de cameron but never had it with the other seafood in it-will try it out! Thanks.

Answer 2

3 tbsp. butter 1 med. onion, chopped 4 green onions, chopped 4 toes garlic, minced 1 can tomatoes, drained 1 can white kernel corn, drained (reserve liquid) 1 can cream of celery soup 1 lb. cooked shrimp, cut in bite pieces Pepper to taste In butter saute onion and garlic until tender. Add tomatoes and corn. Simmer 30 minutes; add some liquid from corn, if needed. Add soup and 1/4 liquid from corn. Add shrimp and simmer another 20 minutes. Add pepper last. Stir and serve. Makes 6-8 servings.

Answer 3

Mexican Shrimp-and-Chicken Soup:

1/2 teaspoon ground cumin
2 cups water
1 teaspoon chili powder
5 teaspoons fresh lemon juice, divided
1/2 teaspoon salt, divided
1/2 teaspoon dried oregano
2 (6-ounce) skinned chicken breast halves
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
1 large garlic clove, sliced
1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups (1-inch) cut green beans (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 cup sliced green onions
2 tablespoons chopped fresh cilantro

Place cumin in a Dutch oven; cook over medium heat 30 seconds or until toasted. Add water, chili powder, 3 teaspoons lemon juice, 1/4 teaspoon salt, oregano, chicken, broth, bay leaves, and garlic; bring to a boil. Partially cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is done. Remove chicken from pan; place chicken in a bowl, and chill 15 minutes. Strain broth mixture through a sieve into a large bowl; discard solids. Remove chicken from bones; shred. Discard bones; set meat aside.

Return broth mixture to pan. Add potatoes; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes or until tender. Add beans; simmer 5 minutes. Add chicken and shrimp; simmer 3 minutes or until shrimp are done. Remove from heat; stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, onions, and cilantro.

Yield: 8 servings (serving size: 1 cup)

Answer 4

sounds good 2 me can u make me some ?

Answer 5

I hate to answer a question with another question... but have you tried shrimp pozole? mmmmm

Answer 6

sounds good.