MEXICAN MEALS FOR WEIGHT LOSS: CALDO DE CAMARÓN 🍤

1. In a large bowl remove the peels from shrimp. Do not discard them.
2. In a pot, bring 10 cups of water to a boil with 3 garlic cloves, 1/4 onion, celery, shrimp peels, 2 bay leaves, and salt to taste. Bring to a simmer for 10 minutes and discard everything.
3. Remove seeds, veins, and stems from guajillo chiles. Chop and peel potatoes, zucchini, and carrots into large pieces.
4. In a separate pan, add avocado oil spray and roast tomatoes. Cook for 8-10 minutes or until the tomatoes have blistered.
5. Add 2 cups of water and guajillo chiles. Boil for 5-7 minutes or until the chiles are smooth.
6. Add the tomatoes and chiles to a blender with seasonings (salt or bouillon) to taste, 2-3 chipotle chiles, 3 garlic cloves, 1/4 onion, and water from the chiles. Blend very well.
7. Strain red chile into the shrimp broth and let it simmer for 5 minutes. Add salt if needed.
8. Add in carrots and potatoes. Cook for 10-12 minutes.
9. Add in cilantro and zucchini. Cook for 10-12 minutes.
10. Add in shrimp and cook for 3-5 minutes depending on the size.
11. This makes 4 large servings. Each serving is ~2 cups of vegetables and shrimp (depends on how large your vegetables are) and cover with broth.
12. Enjoy right away and top with lemon juice and/or salsa.