Shrimp Bouillon Recipes

I have fond memories of sitting at my grandma’s kitchen table as a child eating piles of classic shrimp cocktail on New Year’s Eve. While I still look forward to the classic on special occasions and Sunday dinners, my updated version of the recipe might forever change how you enjoy this appetizer at home. Start with raw, rather than pre-cooked shrimp, and simmer the highly flavored broth before adding the shrimp. The inspiration for the sauce stems from a visit to Joe’s Stone Crab in South Beach Miami. They sure know how to serve chilled shellfish!

Want More Time-Saving, Healthy Recipes and Tips LIKE THESE? Get my free weekly emails with quick and easy tips and recipes to eat healthier every day. Plus you'll get my free clean eating grocery list.

1. Combine wine, 3 cups (710 ml) water, onion, leek, celery, squeezed lemon and juice, peppercorns, coriander, parsley, salt and thyme in medium pot. Bring to a boil over high heat,  reduce heat and simmer 30 minutes. Remove solids from liquid with a slotted spoon or strainer and discard the solids.

Caldo De Camarón

2. Bring broth back to a boil, remove from heat, and immediately add shrimp. Set timer for 5 minutes, or longer for larger shrimp. When time is up, cut a piece in half and check to make sure it is opaque in the center, not grey or translucent. Add 4 cups ice to pot to cool shrimp until ice melts. Lift shrimp out of broth and drain, but do not rinse. Toss in olive oil and flaked salt. Store chilled until ready to serve. Combine and whisk all sauce ingredients. Serve over ice with sauce and lemon wedges. Shrimp and dip may be stored in the refrigerator for up to 2 days.

Nutrition Facts (per serving): Calories 101, Total fat 5 g, Saturated fat 0 g, Trans fat 0 g, Sodium 274 mg, Cholesterol 108 mg, Total carbohydrates 2 g, Fiber 0 g, Protein 11 g, Iron 11% DV, Calcium 2% DV, Vitamin A 2% DV, Vitamin C 2% DV

GET MY FREE CLEAN EATING GROCERY LIST This is the EXACT list of foods I buy and feed my family to create delicious, nourishing, whole-food meals. You'll also receive my monthly newsletter.Sopa de Camarones is a Mexican shrimp soup recipe that is light, but full of earthy flavor. Dried chiles give the broth its rich red color and distinctive flavor.

Caldo De Camaron (mexican Shrimp Soup)

If you love Mexican flavors, but are looking for something lighter than tacos or enchiladas, this Sopa de Camaron or Caldo de Camaron is for you. It’s a light, broth-based soup, but it delivers the intense flavors of dried chiles and other Mexican seasonings.

There are many names for this soup or variations on it: Sopa de Camaron, Caldo de Camarón, Caldo de Camarones, Caldo de Camaron, or Sopas de Camaron to name a few.

Sopa de Camarones is one of those great dishes that pulls tons of flavor from a short ingredient list. Here’s what you need:

Creamy Rice And Shrimp

I love to cook Mexican food! Some of my favorite Mexican recipes are Camarones a la Diabla (Mexican Spicy Shrimp), Camarones al Mojo de Ajo (Mexican Garlic Shrimp), Shrimp and Chorizo Tacos, Fish Tacos, Chicken Enchiladas with Easy Enchilada Sauce, and Chilaquiles.

I also make lots of sides and garnishes to go with my Mexican meals: Corn Tortillas, Flour Tortillas, Mango Habanero Salsa, Salsa Verde, Pickled Onions, and Refried Beans or Mexican Black Beans are all great dishes to add to a Mexican meal.

Sopa de Camarones is a Mexican shrimp soup that is light, but full of earthy flavor. Dried chiles give the broth it’s rich red color and distinctive flavor.

Brazilian Shrimp And Grits

1. Guajillo chiles are mild, with little to no heat. If you like your soup spicier, you can use a mix of guajillo, pasilla, and ancho chiles. Pasilla chiles add great raisin-y flavor and are medium spicy. Ancho chiles also have a fruity flavor and a bit more kick.

2. After puréeing the chiles, you may want to strain the mixture through a sieve to get rid of any larger bits of chile. I don’t mind a little texture, but straining it gives you a very smooth purée and keeps any bits of chile skin out of your soup.

3. You can use shrimp stock if you have it. Knorr makes a shrimp bouillon that works well here. You can also make a quick shrimp stock by adding dried shrimp along with water and letting them simmer in the soup. Or you can substitute fish stock, vegetable broth, or even just water.

Ginisang Upo At Hipon

Serving: 1 Calories: 401 kcal Carbohydrates: 24 g Protein: 54 g Fat: 9 g Saturated Fat: 2 g Polyunsaturated Fat: 6 g Cholesterol: 467 mg Sodium: 731 mg Fiber: 2 g Sugar: 9 g

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

Speedy Sizzling Chipotle Shrimp

Hi! I’m Robin, a cookbook author, recipe developer, and obsessive home cook. I share  recipes from around the world that are easy, fresh, and irresistibly delicious. Let’s make every meal a flavor adventure! Read more…