Mexican shrimp soup (Caldo de Camarón)

Name: Mexican shrimp soup (Caldo de Camarón)
Cuisine: American
Ingredients: 32 oz of vegetable broth; 32 oz of water; 12 oz Fresh Shrimp; 1 zucchini; 3 Roma tomatoes; 4 carrots; 1 cup onion; 1/2 cup chopped cilantro; 2 tbsp of Knor Caldo de Tomate; 1 avocado; 1 tbsp of Tabasco sauce; 1 one lime juice

Lauren Vigil @cook_3573724

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Lauren Vigil @cook_3573724

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Ingredients

32 ozof vegetable broth
32 ozof water
12 ozFresh Shrimp
1zucchini
3Roma tomatoes
4carrots
1 cuponion
1/2 cupchopped cilantro
2 tbspof Knor Caldo de Tomate
1avocado
1 tbspof Tabasco sauce
1one lime juice

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Steps

1

Boil 32 ounces of vegetable broth and 32 ounces of water
2

Deveined and peel shrimp
3

Add shrimp shells to soup and boil
4

Add sliced zucchini
5

Add sliced tomatoes
6

Add sick chopped carrots
7

Add thickly chopped onions
8

Add 1/2 cup chopped cilantro
9

Let boil for about 10 minutes
10

Add 2 tablespoons of Caldo de tomate
11

When vegetables are cooked add shrimp and serve once shrimp are fully cooked
12

Add fresh cracked pepper and 1 tablespoon of Tabasco sauce
13

Add one lime juice
14

Serve with avocado cilantro and lime