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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I seen this while surfing various blogs - this one came from / Ingredients:
4 cups reduced-sodium chicken broth |
1 medium onion, cut into quarters |
2 jalapeno peppers, seeded and quartered |
8 garlic cloves, crushed and peeled |
3 tablespoons finely grated meyer lemon zest (or regular lemons or sweet limes) |
1/2 teaspoon cumin seed |
4 inches cinnamon sticks |
4 whole cloves |
1 lb raw shrimp, peeled and deveined (26-30 per pound) |
3 tablespoons meyer lemon juice (or combination orange or sweet lime and regular lemon juice) |
1/2 teaspoon salt |
1/4 teaspoon hot sauce (to taste) |
1/2 cup chopped fresh cilantro |
Directions:
1. Put the chicken broth, onion, jalapeno peppers, garlic, lemon zest, cumin seeds, cinnamon stick, and cloves in a soup kettle and bring them to a simmer.
2. Cover, lower the heat, and simmer for 20 minutes.
3. Strain the broth through a sieve and discard the solids.
4. The broth can be refrigerated or frozen for later at this point.
5. If serving immediately, return the broth to the pot and bring to a low boil.
6. Add the shrimp, lemon juice, salt, and hot sauce.
7. Cook briefly until the shrimp are pink and firm.
8. Add the cilantro, and serve.
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