Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of olive oil
- 6 cups of water
- 1 cup of yucca, peeled and chopped
- 1 cup of corn kernels
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the tomatoes, bell pepper, cumin, oregano, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
3. Add the water, yucca, and corn kernels. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes.
4. Add the shrimp and cook for another 5 minutes or until the shrimp are pink and cooked through.
5. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or fish
- Yucca can be substituted with potatoes or sweet potatoes
- Corn kernels can be substituted with hominy or beans
Variations:
- Add chopped cilantro or parsley for extra flavor
- Add a can of diced green chilies for some heat
- Use vegetable broth instead of water for a vegetarian version
Tips and tricks:
- To save time, use pre-peeled and deveined shrimp
- To make the soup thicker, puree some of the yucca and corn kernels before adding the shrimp
- Adjust the seasoning to your taste
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a bowl with a lime wedge on the side.
Garnishes:
Chopped cilantro, chopped green onions, or diced avocado
Pairings:
Serve with crusty bread or tortilla chips.
Suggested side dishes:
A side salad or steamed vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth
- If the shrimp are overcooked, reduce the cooking time
Food safety advice:
- Make sure the shrimp are fully cooked before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Caldo Avá de Camarón is a traditional soup from Paraguay that is made with shrimp, yucca, and corn.
Flavor profiles:
The soup is savory and slightly spicy with a hint of sweetness from the yucca and corn.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Mexican