Yucatan Lemon Soup
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
- Cover, lower the heat, and simmer for 20 minutes.
- Strain the broth through a sieve and discard the solids.
- The broth can be refrigerated or frozen for later at this point.
- If serving immediately, return the broth to the pot and bring to a low boil.
- Add the shrimp, lemon juice, salt, and hot sauce.
- Cook briefly until the shrimp are pink and firm.
- Add the cilantro, and serve.
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RECIPE SUBMITTED BY
Mary Butterfield
Columbus, Ohio
Hi all. I'm a 42 year old mother of two girls in their lower 20's. I love trying new recipes and cooking. I also love God and am a deacon in the Presbyterian church.