Caldo de Camarón

1

In a large pot, heat olive oil over medium heat. Add shrimp shells and cook for 3-4 minutes until they turn pink.

2

Add water, bring to a boil, then reduce heat and simmer for 20 minutes. Strain and reserve the broth, discarding the shells.

3

In the same pot, sauté onion and garlic until translucent. Add carrot, potato, bay leaf, salt, and pepper. Pour in the reserved shrimp broth and bring to a boil.

4

Add shrimp to the pot and cook until they are pink and opaque, about 3-5 minutes. Stir in lime juice.

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