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Mexican Shrimp Soup (Caldo de Camaron)

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"The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots."
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40 m servings 204 cals
Original recipe yields 8 servings (8 cups)

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  1. Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

Nutrition Facts

Per Serving: 204 calories; 4.1 g fat; 18.5 g carbohydrates; 22.1 g protein; 144 mg cholesterol; 1201 mg sodium. Full nutrition

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