Caldo de Camaron (Mexican Shrimp Soup)

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Ingredients:

  • 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

Direction :

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