Sopa de Tortilla

Corn Soup with Pico de Gallo

Pico de Gallo

Slow-Cooker Chocolate Pots de Creme

Zucchini Pico de Gallo Salsa

Pastelitos De Boda

Dulce de Leche Cheesecake

Creme de Menthe Cream Puff Tree

Dulce de Leche French Toast Bake

Creme de Menthe Squares

Ensalada de Nopalitos

Flan de Vanilla

Pasa De Shuto

Grilled Fajitas with Pico de Gallo

Chicken Tacos with Pineapple Pico de Gallo

Creme de Menthe Truffles

Pots de Creme

Creme de Menthe Cookies

Hazelnut Pots de Creme

Home Dishes & Beverages Soups Seafood Soups

Sopa de Camarones (Shrimp Soup)

Name: Sopa de Camarones (Shrimp Soup)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 3 tablespoons butter; 3 celery ribs, sliced; 1 small onion, chopped; 1/3 cup lemon juice; 6 garlic cloves, minced; 1 to 2 tablespoons sugar; 2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained; 1 pound peeled and deveined cooked shrimp (61-70 per pound); 1 can (6 ounces) tomato paste; Hot cooked rice; Optional: Lime wedges and chopped cilantro

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 2 hours

Makes

4 servings

My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia

Sopa de Camarones (Shrimp Soup) Recipe photo by Taste of Home

Ingredients

3 tablespoons butter
3 celery ribs, sliced
1 small onion, chopped
1/3 cup lemon juice
6 garlic cloves, minced
1 to 2 tablespoons sugar
2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
1 pound peeled and deveined cooked shrimp (61-70 per pound)
1 can (6 ounces) tomato paste
Hot cooked rice
Optional: Lime wedges and chopped cilantro

Directions

In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer.
Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

Sopa de Camarones (Shrimp Soup) Tips

What are the origins of sopa de camarones?

Sopa de camarones originates from the Nayarit state of Mexico, and is sometimes called caldo de camarón, a spicy soup made with shrimp.

What kind of rice should I use for sopa de camarones?

Serve this dish with white rice, such as basmati, to really let the flavors of the sopa de camarones shine through and be the highlight. For tender, fluffy rice without the need of a machine, check out our guide for how to cook stovetop rice.

How long does sopa de camarones last?

Keep sopa de camarones, without the rice, in an airtight container in your refrigerator for 1-3 days or freeze the soup for up to 3-5 months (again, without the rice).

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1-1/2 cups: 313 calories, 11g fat (6g saturated fat), 195mg cholesterol, 712mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.