Recipe by Noell Eanes
Haven't tried this, but it sounds like a refreshing recipe for spring! This came from our the Entertaining section of our local newspaper. Lemon grass can be found in the produce section of most large grocery stores or in Asian markets. Store it in a plastic bag for up to two weeks in the refrigerator
- 3 stalks lemongrass
- 2 limes
- 4 cups reduced-sodium chicken broth
- 1 large red bell pepper, cored and cut into 1/2 inch pieces
- 8 ounces thinly sliced mushrooms
- 1⁄2 teaspoon red pepper flakes
- 1 lb large shrimp, shelled & deveined (30 count)
- 1 cup snow peas, trimmed and cut diagonally (about 4 oz.)
- 2 scallions, including 2 inches of green stems,thinly sliced
- 3 tablespoons chopped cilantro
- 1 teaspoon kosher salt (or more if needed)
Directions See How It's Made
- Remove tough outer layers from lemon grass stalks and discard.
- Cut off and discard about 1 inch of the woody base from each stalk.
- Then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
- Cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
- Place chicken broth in lg saucepan and add lemon grass and lime slices.
- Bring mixture to a simmer over medium heat for 10 minutes.
- Strain broth and discard lemon grass and lime slices.
- Return strained broth to pan and place over medium heat.
- Add red bell pepper, mushrooms and hot red pepper flakes.
- Simmer 5 minutes.
- Then add shrimp, snow peas and scallions.
- Cook until shrimp is curled and pink, 2-3 min.
- (Do not overcook or shrimp will be tough) Remove from heat and add 2 tblsp.
- lime juice.
- Season with salt, adding more if needed.
- Ladle into bowls and garnish with cilantro.
- Makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.