The ingredients that don't have amount are to taste.

There are so many ideas about to leave the head of the shrimp or not when you prepare a caldo, that in this case I leave this to you. Some people leave the heads but remove the eyes, because they say they make your caldo bitter. I personally, remove the heads, as I was taught. Put them into a pan, with low heat and just toast them a little. It is so easy to burn them, so be careful. Put half of the amount aside and the other one goes to the blend, with the tomatoes, onion, garlic, and chipotle. Blend well.

In your pot with the oil already warm, fry the mix and add water enough to have the consistency of a soup. Add the carrot, the other half of the camaron and epazote. It is better to use a sprig of epazote with leaves, so it is easier to remove it when ready.

Cook your caldo with medium-low heat, caldo is always better when cooks slow. It will be finished when the carrots are cooked.

Serve it with slices of lemon, and tortilla chips or tostadas. You may have handy some other sauces like Bufalo or Tabasco, if someone likes to have the caldo hotter.

* Chile chipotle can be replaced by chile de arbol or chile cascabel, or chile guajillo, the last one is the mildest.