| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Asian, Soups |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Small shrimp, rinsed |
| 1 |
|
Small Lemon rind |
| 1 |
|
Top Lemongrass, optional |
| 1/2 |
t |
Allspice berries |
| 2 |
|
Garlic Cloves, sliced |
| 3 |
T |
Oyster Sauce |
| 5 |
c |
Water |
| 1 |
|
Chayote, about 3/4 lb. |
| 6 |
oz |
Small Mushrooms |
| 2 |
t |
Chili-garlic paste |
| 1/4 |
c |
Lemon juice |
|
|
Cilantro Leaves to taste |
INSTRUCTIONS
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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