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Mexican Shrimp Soup (Caldo de Camarones)

Mila Furman
  • 35 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Shrimp, large

1

Avocado

2

Carrots

2

Celery

1

Cilantro

5 cloves

Garlic

2

packets Goya sazon with tomato and cilantro

1

Jalapenos

1

Lime, wedges

1 tsp

Mexican oregano, dried

1

Onion

1

15- ounce can Tomatoes with chillies

1

Yellow onion, large

2 tbsp

Tomato paste

8 cups

Vegetable stock or broth

1 tsp

Black pepper

1/4 cup

Olive oil