Shrimp Broth with Lemongrass, Chili and Ginger
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons minced garlic
- 1 1/2 tablespoons finely chopped cilantro
- 1 1/2 teaspoons fresh lime juice
- 1 cup finely chopped carrot
Preparation Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill. Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.) Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes. Ladle into bowls. Garnish with lime. Per Serving: calories, 122; total fat, 4 g; saturated fat, 1 g; cholesterol, 88 mg. Nutritional analysis provided by Bon Appétit
Preparation Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill. Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.) Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes. Ladle into bowls. Garnish with lime. Per Serving: calories, 122; total fat, 4 g; saturated fat, 1 g; cholesterol, 88 mg. Nutritional analysis provided by Bon Appétit
