Sopa de camarón seco – dried shrimp soup Recipe
Sopa de camarón seco is a bold soup made with dried shrimp, popular in Mexico’s coastal regions, especially during Lent. It has an intense, briny flavor, a bit like a mix of fish broth and tomato soup, but with a distinct chili and garlic accent. It’s a dish for those who enjoy characterful cooking and aren’t afraid of strong aromas.
This soup is the essence of coastal Mexico – dried shrimp give a deep, almost “smoky” sea flavor you can’t get from frozen seafood. The combination of tomatoes, chilies and garlic creates a broth with layers of heat: first a salty umami base, then lightly tangy tomato, and finally a pleasant, warming burn. It’s a dish that smells like a small, bustling marisquería by the ocean during Lent.
Chef's tips
Don’t soak the dried shrimp for too long – a quick rinse in a sieve is enough, otherwise the soup will turn bitter and sludgy. Make sure to cook down the tomato–chili sauce for a few minutes before adding the stock; when thick, heavy “lava bubbles” start forming on the bottom of the pot, the base is ready. Potatoes cut into even cubes will cook evenly – start checking them with a fork after about 18 minutes so they don’t fall apart.
How to serve
Serve this soup with warm corn tortillas or a crusty baguette so you can mop up every last drop of broth from the bowl. It pairs beautifully with a light lager-style beer or lime water with a pinch of salt, just like in small bars on the Pacific coast. It’s an ideal dish for a cooler, rainy evening when you crave something warming but not heavy.
Ingredients
- dried shrimp - 60 g
- potatoes - 3 piece
- tomatoes - 3 piece
- onion - 1 piece
- garlic - 4 clove
- dried chili pepper - 2 piece
- vegetable stock - 1.5 l
- vegetable oil - 2 tablespoon
- cumin seeds - 0.5 teaspoon
- oregano - 0.5 teaspoon
- salt - 1 teaspoon
Preparation
- Clean the dried chilies by removing stems and seeds, cover with hot water in a small bowl and set aside for 10 minutes until softened.
- Rinse the dried shrimp quickly under cold water in a sieve to remove excess salt and any sand.
- Peel the potatoes and cut into medium cubes, dice the onion, and finely chop the garlic.
- Scald the tomatoes with boiling water, peel off the skins and cut into pieces; if using canned tomatoes, simply drain off the excess juice.
- Heat the oil in a pot over medium heat, add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the garlic and fry for about 1 minute more, stirring so it doesn’t burn.
- Put the soaked chilies (without the soaking water), tomatoes, cumin, oregano and about 1 cup of stock into a blender and blend to a smooth sauce.
- Pour the tomato–chili sauce into the pot with the onion and garlic and cook for 3–4 minutes over medium heat until slightly thickened.
- Add the potatoes, dried shrimp and the remaining stock, stir and bring to a boil.
- Reduce the heat to medium and cook for 20–25 minutes, until the potatoes are tender and the soup flavor is intense; season with salt to taste at the end.
Storage
Store the soup in an airtight container in the fridge for up to 2 days. Reheat gently over low heat so the shrimp don’t toughen; if it thickens too much, loosen with a splash of stock or water and adjust the salt.
