Cuban Shrimp Soup Sopa De Camarones Recipes

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SOPA DE CAMARONES (SHRIMP SOUP)

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

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 4 servings.

Number Of Ingredients 11



Sopa de Camarones (Shrimp Soup) image

Steps:

  • 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.

Nutrition Facts : Calories 313 calories, Fat 11g fat (6g saturated fat), Cholesterol 195mg cholesterol, Sodium 712mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein.

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

MEXICAN SHRIMP SOUP (SOPA DE CAMARON)

Mexican soup (sopa de camaron) with fresh gulf shrimp, white onion, carrots, potato, garlic, smoky guajillo chiles, and fresh epazote is full of flavor.

Provided by 73eliesheva

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 11



Mexican Shrimp Soup (Sopa de Camaron) image

Steps:

  • Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
  • Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 24.1 g, Cholesterol 172.9 mg, Fat 4.8 g, Fiber 3.7 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 825.4 mg, Sugar 4.2 g

2 cups water
3 ounces guajillo chile peppers, seeded and deveined
2 quarts water, divided
1 tablespoon oil
2 large carrots, peeled and cubed
1 large potato, peeled and cubed
½ white onion, chopped
3 cloves garlic, diced
2 cubes chicken bouillon
1 sprig fresh epazote leaves
1 pound Gulf shrimp

SOPA DE CAMARON (SHRIMP SOUP)

This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!!

Provided by davinandkennard

Categories     Mexican

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11



Sopa De Camaron (Shrimp Soup) image

Steps:

  • Peel and devein the shrimp, reserving the shells.
  • In a large frying pain heat 4 Tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. Add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. Be careful of burning and add water if mixture gets too dry.
  • In a separate pan heat 3 Tbsp of olive oil and saute the shrimp shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of water. Cook vigorously adding water as needed. Taste for salt as the Knorr product has a considerable amount of it. If you need more flavor add additional cubes of Knorr. Strain to remove the shells. Allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. In a large pot heat 1 Tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. Add the peeled and deveined shrimp and the Sriracha Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for 10 minutes. Rewarm to serve, but do not bring to a boil as it will toughen the shrimp.

Nutrition Facts : Calories 260.9, Fat 15.2, SaturatedFat 2.1, Cholesterol 157.5, Sodium 899.7, Carbohydrate 13, Fiber 3, Sugar 6.1, Protein 19.2

1 kg of large un-peeled shrimp
1 large onion, minced
2 carrots, minced
1 red green and yellow pepper
2 garlic cloves, minced
4 stalks celery, minced
6 ripe tomatoes, finely diced
8 tablespoons olive oil
8 tablespoons shrimp soup
1 (4 ounce) can tomato paste
1 tablespoon of sriracha hot chili sauce

CUBAN SHRIMP CASSEROLE (CASEROLA DE CAMARONES)

A Cuban-American friend of mine in Jersey City got this off of a website dedicated to Cuban cuisine....it's been a year since I made this, but intend to try it again, it was so delicious. You try it and let me know. It's more convenient to use cooked (not canned!) shrimp. You can also use half-crab and half-shrimp or lobster as well! Enjoy!

Provided by Glutton

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9



Cuban Shrimp Casserole (Caserola De Camarones) image

Steps:

  • Saute the onion, garlic and green pepper in the butter.
  • Add the shrimp, salt and pepper.
  • Stir in the canned tomatoes.
  • Add the cooked rice.
  • Place in casserole dish and bake at 375oF for 30 minutes.
  • If desired, sprinkle cheese on top.
  • Let cool for five minutes, then serve.

Nutrition Facts : Calories 353.5, Fat 7.6, SaturatedFat 4.1, Cholesterol 236, Sodium 721.7, Carbohydrate 43.4, Fiber 3.9, Sugar 9.2, Protein 28.1

16 ounces shrimp, cooked and peeled
2 (14 ounce) cans crushed tomatoes
1 onion, minced
1 green pepper, chopped
1 garlic clove, pressed
2 tablespoons butter
salt and pepper
2 cups cooked white rice
1/2 cup monterey jack cheese (optional)

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Top Asked Questions

What kind of soup is sopa de camarones?
Sopa de Camarones (Shrimp Soup) 1 Ingredients. 2 Directions. In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender,... 3 Nutrition Facts. More ...
What is the best way to cook Sopa de camarones?
This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia 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.
What to add to asopao de camarones?
Optional ingredients for asopao de camarones: You can add in chopped green olives, a few sprigs of thyme, and pimentos to the sofrito sauce. Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer. Allow the rice to cook, stirring it occasionally.
How to cook shrimp on the stove?
1 and 1/2 pounds medium sized shrimp (peeled, deveined, and tail-off) Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften. Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.

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