Traditional Mexican Shrimp Soup (Cantina Style)
A robust, spicy, and deeply comforting broth, perfect for reviving the body with the authentic flavor of the Mexican coasts.
60 min
Easy
Mexicana
4 servings
The story behind
This broth takes me back to those weekends in Veracruz, where the aroma of guajillo chili and dried shrimp floated in the air. I remember my father always saying that a good broth must 'sting a little' to truly taste right. We perfected this recipe together, seeking that balance where the shrimp feels tender and the broth has that silky consistency that makes you ask for a second plate.
Instructions
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11. Flavor Base: Blend the guajillo and morita chilies with a bit of water, garlic, and onion. Strain this sauce and sauté it in a large pot with a little oil until it turns a deep red.
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22. The Broth: Add the water or fish stock along with the dried shrimps (these act as a natural seasoning). Let it boil for 10 minutes.
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33. Vegetables: Incorporate the potatoes and carrots. Cook over medium heat until the vegetables are nearly tender.
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44. The Finish: Add the fresh shrimp and the epazote sprig. Cook for only 5 more minutes so the shrimp are perfectly cooked and don't become rubbery.
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55. Serve very hot in a deep bowl, accompanied by lime, chopped onion, and a few drops of hot sauce if you like more intensity.
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