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Yucatan Lemon Soup
From Eating Well
February 2007

4 c. Chicken Broth

1 Medium onion, cut into quarters

2 Jalapenos, seeded and quartered

8 Cloves garlic, crushed and peeled

3 Tbsp. finely grated Meyers lemon zest***

½ tsp. Cumin seeds

1 4-inch stick cinnamon stick

1-pound raw peeled shrimp

3 Tbsp. Meyers lemon juice

Salt and Hot Sauce to taste

½ c. chopped cilantro

1.     Bring broth, onion, jalapeno, garlic, zest, cumin seeds, cinnamon stick to a simmer in a stockpot. Cover, reduce heat and simmer for 20 minutes. Strain the broth and discard solids.

2.     Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce. Cook until shrimp are pink and firm, about 3 minutes. Stir in cilantro and EAT!

*** If you don’t have access to Meyers lemons you can used a combo of regular lemons and oranges. For this recipe I substituted 2 Tbsp. lemon juice and 1 Tbsp. orange juice in place of the Meyers lemon and it turned out fine. 
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