Yucatan Lemon Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups reduced-sodium chicken broth
• 1 medium onion, cut into quarters
• 2 jalapeno peppers, seeded and quartered
• 8 garlic cloves, crushed and peeled
• 3 tablespoons finely grated meyer lemon zest (or regular lemons or sweet limes)
• 1/2 teaspoon cumin seed
• 4 inches cinnamon sticks
• 4 whole cloves
• 1 lb raw shrimp, peeled and deveined (26-30 per pound)
• 3 tablespoons meyer lemon juice (or combination orange or sweet lime and regular lemon juice)
• 1/2 teaspoon salt
• 1/4 teaspoon hot sauce (to taste)
• 1/2 cup chopped fresh cilantro

Recipe

• 1 put the chicken broth, onion, jalapeno peppers, garlic, lemon zest, cumin seeds, cinnamon stick, and cloves in a soup kettle and bring them to a simmer.
• 2 cover, lower the heat, and simmer for 20 minutes.
• 3 strain the broth through a sieve and discard the solids.
• 4 the broth can be refrigerated or frozen for later at this point.
• 5 if serving immediately, return the broth to the pot and bring to a low boil.
• 6 add the shrimp, lemon juice, salt, and hot sauce.
• 7 cook briefly until the shrimp are pink and firm.
• 8 add the cilantro, and serve.