Dried Shrimp Soup

Caldo de Camarones Secos

Preparation info
  • 6 to 8

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

Dried shrimp from the Isthmus of Tehuantepec is an integral part of Oaxacan cuisine. To me the bold, briny flavor is addictive—like a whole ocean concentrated into a teaspoon. This soup from Venancia Toledo Hernández is a great vehicle for the special effect of dried shrimp.


  • 1½ to 2 cups (7 ounces) dried shrimp
  • 2 large tomatoes, chopped


Carefully pick over the dried shrimp by the directions and rinse them well under cold running water. Place in a large saucepan with the tomatoes, onion, garlic, epazote, chepil, and 3 quarts cold water. Bring to a boil over high heat; reduce the heat to low and cook, partly covered, until the shrimp are softened, about 30 minutes.