I promised lovely meriko a writeup of this recipe, so here goes!
After days of feeling funky, my first day back in the kitchen had to be low-intensity. I had never cooked with lemongrass, though I love the warm, bright flavor of it, so I perused epicurious.com to see what I could come up with, and ended up putting my own spin on this recipe. It was perfect - light, soothing, satisfying, just the sort of restorative meal I needed. This one's a keeper.
Shrimp in Lemongrass-Ginger-Garlic broth
(adapted from a recipe on epicurious.com)
32 oz. chicken stock
3 cups water
1 carrot, finely diced
1 stalk lemongrass, thinly sliced
3 cloves garlic, minced
1 1-inch piece fresh ginger, minced
3 pinches kosher salt
1/2 lb. shrimp, peeled and deveined, shells reserved
1 cup snow peas
1 serrano or other hot chile, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
juice of one lime, plus thin slices for garnish
Place broth, shrimp shells, carrot, lemongrass, garlic and ginger in a large pot and bring to a boil. Simmer uncovered for 20 minutes. Remove from heat and strain broth into a large bowl, pressing on solids with the back of a spoon to release as much liquid as possible; discard solids. Return broth to pot and bring back up to a simmer. Add shrimp, snow peas, herbs, chili and lime juice. Stir and turn off heat. Once shrimp are just cooked through (just a couple of minutes), ladle into bowls and serve, garnishing with thin slices of lime.
Note: We served the shrimp and broth over a small scoop of steamed white rice.Posted by jenblossom on February 03, 2006 | TrackBack