| 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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