Ingredients
- 2 tablespoons olive oil
- 1 pound large shrimp peeled and deveined, shells reserved
- 6 cups water
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot peeled and diced
- 1 medium potato peeled and diced
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the shrimp shells and cook for 3-4 minutes, until they turn pink.
- Add the water, bring to a boil, then reduce the heat and simmer for 20 minutes. Strain and reserve the broth, discarding the shells.
- In the same pot, sauté the onion and garlic until translucent. Add the carrot, potato, bay leaf, salt, and pepper. Pour in the reserved shrimp broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Add the shrimp to the pot and cook until they are pink and opaque, about 3-5 minutes. Stir in the lime juice.
- Serve hot, garnished with chopped cilantro and lime wedges on the side, and DEVOUR.
