Yucatan Lemon Soup

Name: Yucatan Lemon Soup
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

13 ingredients

8 steps

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.