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Caldo de Camarón is an authentic Mexican soup popular along the Gulf coast. Use dried shrimp to make this, which is available in many supermarkets or online through our affiliate, Mex Grocer.

• 3-1/2 ounces dried shrimp
• 2 carrots, diced in half-inch pieces
• 5 medium new potatoes, peeled and diced in half-inch pieces
• 2 bay leaves or laurel leaves
• 1 serrano chile, chopped
• chopped fresh cilantro
• paprika, as desired
• lemon wedges

Clean and rinse the dried shrimp under running water. In a soup pot or dutch oven, bring 7 cups of water to a boil. Add the dried shrimp, carrots and potatoes, and cook for 10 minutes. Reduce heat and add the bay leaves and serrano chile; simmer for an additional 10 minutes.

Remove the bay leaves, ladle into soup bowls and sprinkle with cilantro and paprika. Garnish with lemon wedges.

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Note: No salt is needed in this soup.

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