First Step: Soak and Prepare Shrimp Rinse and soak 500 grams of dried Mexican shrimp in cold water for 15 minutes to reduce saltiness. Drain well. In a medium pot, cover the shrimp with about 10 cups (2.4 liters) of water. Bring to a boil over medium-high heat, then simmer for 10 minutes.

Second Step: Strain Shrimp and Broth Remove the shrimp and strain the broth, reserving both separately. Allow the shrimp to cool. Optionally, peel heads, tails, and legs off shrimp for a smoother texture but retain shells for added flavor if desired.

Third Step: Prepare Chili-Tomato Base Remove stems and seeds from 8 to 10 guajillo chilies, then toast them quickly on a hot griddle until their color dulls, about 10–15 seconds per side. Combine toasted chilies with 125 grams chopped ripe tomatoes, 1 clove garlic, 2 bay leaves, and chopped onion in a pot.

Fourth Step: Cook and Blend Chili Mixture Cover with water and boil for 10 minutes to soften ingredients. Blend the mixture until smooth using a blender or food processor, then strain to remove solids. This puree becomes the rich base of the stew.

Fifth Step: Develop Flavor Base in Pan Heat 2 tablespoons vegetable oil in a large pot over medium heat. Pour in the chili-tomato puree and simmer for 8 to 10 minutes, stirring occasionally to thicken and deepen the flavor.

Sixth Step: Add Broth, Vegetables, and Shrimp Add the reserved shrimp broth together with peeled and diced potatoes (500 grams), diced carrots (250 grams), and the soaked dried shrimp. If using fresh shrimp, add them at this stage too. Bring to a boil, then reduce heat and cook for about 10 minutes until vegetables are tender.

Final Step: Season and Serve Season with salt, black pepper, and onion-flavored salt powder if desired. Add fresh epazote herb for authentic flavor. Serve the hot Caldo De Camaron with lime wedges for squeezing, fresh chopped onion, and cilantro garnish to brighten the dish.