You Asked For It | Restaurant Recipes

La Fuente's Caldo de Camaron

Courtesy of La Fuente

The recipe for La Fuente's shrimp soup , called Caldo de Camaron, originated in Mexico.

Stephanie T., Thiensville and Carl Eschweiler, Hartland, both requested the recipe for Caldo de Camaron, a shrimp soup served at La Fuente. »Read Full Article

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  1. I have two concerns....1. You are making 50 pounds at a time? How long is that batch sitting in the cooler for before it is completely used? 2. All your menu items are original Mexican recipes? Really? Chicken wings are not a native Mexican dish. Neither are jalepeno poppers or stuffed mushrooms. ALSO....what mexican restaurant charges $1.00 for cilantro?
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  2. As a restaurant owner in Illinois, I do know a bit about food. And being married to a Hispanic gentleman, I know a bit about authenticity. 50lbs of soup equals 800 cups of soup. I am positive they do not go through that much soup in a day. I highly doubt they even go through half that in one location. Yes, we make food in large quantities. However, the amount made should be an amount that is used in a quick period of time to prevent it from spoiling. BOFUS41 - you can get these peppers through any food vendor; Sysco, US Foods and Reinhart all carry this product. You did not read my post. I did not say that the Aji Amarillo was not authentic. I stated a jalepeno popper is not authentic. And Aji Amarillo is no where on the menu.
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    • I'm a chef here in milwaukee and deal in large volumes of soup. The average weight of 1 gallon of soup is always around 7.75 lbs. Thus, a fifty pound batch of soup would be about 6.5 gallons. This isn't an uncommon amount of soup for a restaurant that serves the amount of people per week especially during the busy summer patio season.
      I make about 36-40 gallons of soup per day, for what it's worth.
      If a cup of soup is 8 oz., that equals about 104 servings per batch.
  3. okay. if you read my reply to tridance below, (i make soup a lot, blah blah blah.), please trust that I do make a LOT of soup each day for a local business. I'm familiar with the dish, (my wife loves it and I've never been able to figure out the secret. someone told me it was orange soda...) I will say if you follow the recipe posted it is SPOT ON. I used two kinds of cocktail sauce though, both found at Pick and Save. One was a cajun style, another (found right by the seafood area) which contained Tamarind. I mixed both 50-50.

    I emailed Dennis Getto years ago to specifically ask for this recipe and finally have it figured out. My wife is happy. You'll have extra shrimp left over, but that's fine. Eat it with the leftover cocktail sauce.

    Eat soup. It's good for you.


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