If you know Colombian chicken soup, or ajiaco, you know it's traditionally made with generous amounts of chicken and potato. This version is a simple, creamy soup that's as flavorful as it is filling but uses shrimp instead of chicken. Served with a slice of Spicy Corn Bread, it makes a meal.
| 4 | c | reduced-sodium chicken broth |
| 1 | medium onion (quartered) | |
| 2 | jalapeno peppers (seeded and quartered) | |
| 8 | clove | garlic (crushed and peeled) |
| 3 | tbsp | finely grated Meyer lemon zest* |
| 1⁄2 | tsp | cumin seeds |
| 1 | 4-inch cinnamon stick | |
| 4 | cloves | |
| 1 | lb | raw shrimp (26-30 per pound, peeled and deveined) |
| 3 | tbsp | Meyer lemon juice* |
| 1⁄2 | tsp | salt |
| 2 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| hot sauce (optional, 1/4 teaspoon or to taste ) | ||
| 1⁄2 | c | chopped fresh cilantro |
In a large stock pot, bring broth, onion, jalapeños, garlic, lemon zest, cumin seeds, cinnamon stick and cloves to a simmer. Cover, reduce heat and continue to simmer for 20 minutes. Strain the broth and discard solids.
Return the broth to the stock pot and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce. Cook until the shrimp are pink and firm, about 3 minutes. In a separate bowl, temper yogurt by adding a couple tablespoons of warm soup at a time and stirring until the yogurt is warmed through. Mix the warm yogurt into the soup. Add cilantro and stir.
*We recommend Meyer lemon for its distinct sweet, tart, floral taste. If Meyer lemon is not available, use 2 tablespoons of regular lemon juice plus 1 tablespoon orange juice and the zest from regular lemons.