Mexican Shrimp Soup (Caldo De Camaron) - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 potatoes, peeled and cubed
2 carrots, peeled and cubed
2 quarts fish broth
1 cube shrimp bouillon
1 2/3 pounds uncooked medium shrimp, peeled and deveined
salt to taste (optional)
1 lime, cut into 8 wedges
2 jalapeno peppers, chopped

Preparation

Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.