Yucatan Lemon Soup

Yucatan Lemon SoupIngredients


-4 cups reduced-sodium chicken broth
-1 medium onion, cut into quarters
-2 jalapeno peppers, seeded and quartered
-8 cloves garlic, crushed and peeled
-3 tablespoons finely grated Meyer lemon zest (see tip)
-1/2 teaspoon cumin seeds
-One 4-inch cinnamon stick
-4 whole cloves
-1 pound raw shrimp (26-30 per pound), peeled and deveined
-3 tablespoons Meyer lemon juice (see tip)
-1/2 teaspoon salt
-1/4 teaspoon hot sauce or to taste (optional)
-1/2 cup chopped fresh cilantro

Tip: Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.


Directions

Bring the broth, onion, jalapenos, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat and continue to simmer for 20 minutes. Strain the broth (discard solids).

Return the broth to the pan and bring to a low simmer. Add the shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in the cilantro and serve.

0 comments:

Post a Comment