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.
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.
