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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound small fresh shrimp shelled

  3. (shells reserved) and deveined

  4. 2 quarts chicken stock

  5. 2 green serrano chilies

  6. seeded and chopped 1 teaspoon salt

  7. grated zest of one lime

  8. 4 kaffir lime leaves*

  9. 3 lemon grass stalks -- cut into 1 inch piece 1/2 pound scallops

  10. 2 tablespoons fish sauce

  11. 3 limes -- juice of

  12. 3 tablespoons fresh -- (3 to 4) cilantro -- chopped

  13. 1 red serrano chili -- seeded

  14. and slivered

  15. 6 shiitake mushrooms -- sliced

  16. 2 green onions -- sliced

  17. julienne

Instructions Jump to Ingredients ↑

  1. * if unavailable, use 1/2 tsp grated lime zestCombine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy non-aluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls.

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