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    You are in: Home / Recipes / Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo Recipe
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    Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    35 mins

    45 mins

    Um Safia's Note:

    Published for ZWT III. A great traditional Mexican seafood soup recipe.

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    Ingredients:

    Serves: 8

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
    2. 2
      While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
    3. 3
      When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
    4. 4
      Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

    Ratings & Reviews:

    • on December 30, 2011

      55

      Wow this was great the only thing missing was lemon, I used the shrimp with tails only - Excellent will do it again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2007

      55

      I made thid for my mexican themed night and it was a big hit. I wasn't sure about the shrimp with shells on but did it anyway and just gave each guest a side plate for their bits n pieces! Quite easy to make and nice flavours. Will definately make this again soon. TY.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo

    Serving Size: 1 (554 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 214.0
     
    Calories from Fat 35
    16%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 161.8 mg
    53%
    Sodium 775.3 mg
    32%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.3 g
    9%
    Protein 29.8 g
    59%

    The following items or measurements are not included:

    dried pasilla peppers

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