Shrimp Caldo
A richly seasoned Latin-style vegetable broth filled with shrimp, squash, corn and carrots, then garnished with fresh cilantro to create a hearty soup.
Ingreadient
| 8 oz | Latin-style Vegetable Broth |
| 4 oz | Shrimp, peeled and de-veined, 41/50, chopped |
| 2 oz | Scallions, chopped |
| 2 oz | Carrots, small dice |
| 1 Tbsp | Cilantro, leaves, whole |
Direction
- Place cooked shrimp in bowl.
- Add the hot broth.
- Top with the remaining ingredients.
- Sprinkle with the cilantro.
- Serve immediately.
