INGREDIDENTS
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)
INSTRUCTIONS
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
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