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It was a hectic weekend the second to last week of October. It was marked with joy, sorrow, anxiety and hope. Over and above all of that, Chez went ahead and had his weekly thematic dinner, and this week it was in the style of Korea. The winner of the star was a refreshing and filling broth with spicy goodness and herb-laden flavors. This one is most assuredly worth a try.
So what are you doing just sitting there? Give it a try!
- 3/4 pound uncooked large shrimp
- 6 14 1/2-ounce cans low-salt chicken broth
- 1 cup finely chopped carrot
- 1/3 cup thinly sliced fresh lemongrass
- 3 tablespoons finely chopped fresh ginger
- 2 tablespoons minced garlic
- 1 1/2 tablespoons finely chopped fresh basil
- 1 1/2 tablespoons finely chopped fresh mint
- 1 1/2 tablespoons finely chopped cilantro
- 1 small serrano chili, stemmed, thinly sliced into rounds
- 2 tablespoons fresh lime juice
- 4 thick sliced mushroom (garnish)
- Peel and devein shrimp; reserve shells.
- Halve shrimp lengthwise.
- Transfer shrimp to small bowl. Cover and chill.
- Combine reserved shrimp shells, broth and carrot, lemongrass ginger and garlic in large pot.
- Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally.
- 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, mushrooms and lime juice.
- Cover and let stand until shrimp are opaque, stirring once, about 3 minutes.
- Ladle into bowls and serve.
