Colombian Shrimp Soup
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||4-inch cinnamon stick|
|1||lb||raw shrimp (26-30 per pound, peeled and deveined)|
|3||tbsp||Meyer lemon juice*|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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