Caldo de Camarón

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1. 1
   In a medium pot, heat the oil over high heat. Add the dried shrimp, shrimp (prawn) heads and shells, and half of the onion and garlic cloves. Cook until fragrant and the shells turn orange, 3–5 minutes. Add water to cover by at least 3 inches and boil for 30 minutes. Transfer to a blender jar and blend. Strain the mixture through a fine-mesh sieve into a pot (discard the solids). Set the pot of broth aside.
2. 2
   Heat a comal or frying pan over high heat. Toast the oregano and chiles until fragrant, 1–2 minutes. Set aside. Add the tomatoes and the remaining onion and garlic cloves to the pan and char, about 10 minutes. Transfer all the toasted and charred ingredients to a blender and blend, then strain into the shrimp broth.
3. 3
   Bring the broth to a simmer and add the carrot, peas, fresh shrimp (prawns), and epazote. Simmer until the carrots are tender, about 5 minutes. Add salt to taste, mindful that dried shrimp tends to be salty.
4. 4
   To serve: Ladle into bowls or mugs. Enjoy on its own or serve with the onion, cilantro (coriander), serranos, Key lime wedges, and tostadas on the side.