Shrimp Soup ( Caldo Camarones )

I tried this once in a Mexican restaurant years ago, and decided to see if I could make it myself. It came out good.
For 2 -3 servings;

1 lb, 30-40 ct shell on shrimp (White or Tiger)
1 med carrot, cut into ¼ “disks
2-3 branches of celery, chopped ½”
½ med onion, yellow or white, chopped ½”
1 cup cabbage, chopped 1”
½ bunch cilantro, diced
1 tbl spoon butter
1 tbl chicken soup base ( or 2 chicken bouillon cubes )
1 tea spoon chili powder
1 tbl fresh garlic, crushed or minced
1 can (5.5oz) V-8 or tomato juice
Salt & hot sauce to taste

In a 2 qt sauce pan, bring 1 qt water to a slow boil. Add shrimp with shells still on, simmer 3-4 minuets till shrimp color up, then remove shrimp and set aside to cool.
Add carrot, celery, butter, chili powder, garlic, bouillon and V-8, simmer 10 minuets.
Peel and de-vane shrimp, discard shells.
Add onion and cabbage, simmer another 5 minuets.
check to make sure vegatables are fully cooked
Add cilantro, shrimp, hot sauce and salt,
Bring back to a boil and then serve it.

Note:
Do NOT over cook shrimp
Check to make sure vegetables are soft and fully cooked before adding shrimp.
A quality soup base is better than bouillon, I like “Custom Gold Label”.
For hot sauce, I like Thai style “Sriracha” chili sauce
The reason you boil the shrimp “shell on” is the shells add quite a bit of flavor to the broth.