Ingredients
The following ingredients have 4 Servings
- 2 pounds large shrimp ((peeled and deveined))
- 2 tablespoons olive oil
- 1 cup diced carrot
- 1 cup diced onion
- 1 tablespoon chopped garlic
- 1 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 6 cups water
- 3 Knorr Caldo de Camarón bouillon cubes
- 1 medium russet potato ((peeled and diced))
- 1 medium zucchini ((diced))
- 3 teaspoons ground pasilla chili pepper
- 1 teaspoon ground ancho chili pepper
- 1/3 cup chopped cilantro
- 1 fresh lime ((cut into wedges))
Instruction
- Prep shrimp and set aside.
- Heat oil in a soup pot and saute the onion, carrots and garlic with the bay leaf,salt, pepper and oregano until onion softens.
- Stir in the tomatoes, tomato sauce, water, bouillon cubes, potato, zucchini, and both types of chili pepper and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
- Add shrimp to the pot and cook for 2-3 minutes or until opaque and cooked through.
- Serve with lime wedges and garnished with chopped cilantro.
