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Hearty and delicious Caldo de Camaron made using @knorr Tomato Bouillon with Chicken #knorrpartner Ingredients: 5 tomatoes ¼ Small White Onion 2 Garlic Cloves 5 Guajillo Peppers 1/2 tsp Black Pepper 1 tsp Dry Mexican Oregano 2-3 Tbsp Knorr Tomato Bouillon with Chicken 2 Ibs Medium size Shrimp 3 Medium Yukon Gold Potatoes 5 Carrots 6 Celery Stalks 1 Cilantro Bunch We start by making a sauce as the base for our broth by blending the first 6 ingredients on the list along with 1/2 cup of water, one tablespoon of @knorr Tomato Bouillon with Chicken (make sure to remove the seeds and previously hydrate the guajillo chilis in hot water for 5 minutes before adding to the blender) In a large pot, we add 2 tablespoons of oil, and once it is hot, we pour in the sauce and allow it to come up to a simmer. Cook for 10 minutes. Peel and cut potatoes and carrots into 2 inch pieces. Cut the celery stalks in a similar manner and set aside. After the 10 minutes have passed, we add 5 quarts of water, and the shells from the 2 Ibs of shrimp. We allow the shrimp shells to boil for 5 minutes then we remove and discard the shells. Add carrots and celery, cover for 5 minutes. After 5 minutes we add the potatoes. Once the potatoes are fully cooked, we add the shrimp and a cilantro bunch. After 2 minutes, the shrimp will have changed color, and at this point, the soup is ready. Allow it to sit at least 30 minutes before serving. #mexicanfood #caldodecamaron #knorr #knorrtomatobouillon #fyp #mexicanrecipes #Foodie