| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Soups, Asian | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Small shrimp, rinsed |
| 1 | Small Lemon rind | |
| 1 | Top Lemongrass (optional) | |
| 1/2 | ts | Allspice berries |
| 2 | Garlic Cloves (sliced) | |
| 3 | tb | Oyster Sauce |
| 5 | c | Water |
| 1 | Chayote, about 3/4 lb. | |
| 6 | oz | Small Mushrooms |
| 2 | ts | Chili-garlic paste |
| 1/4 | c | Lemon juice |
| Cilantro Leaves to taste |
INSTRUCTIONS
1. Peel chayote and cut in 1/8-1/4" dice. Peel shrimp; combine shells in a pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes. 2. Strain shrimp broth, discarding solids. Return to the pot with the chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve. Source: Uncommon Fruits and Vegetables - A Commonsense Guide, Elizabeth Schneider From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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