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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Spicy Thai Shrimp Soup
Yield: Makes 8 first-course servings
Ingredients:
1
tablespoon vegetable oil
1
pound medium raw shrimp, peeled and deveined, shells reserved
1
jalapeño pepper,* cut into slivers
1
tablespoon paprika
1/4
teaspoon ground red pepper
4
cans (about 14 ounces each) reduced-sodium chicken broth
1/2-inch strip each lemon and lime peel
1
can (15 ounces) straw mushrooms, drained
Juice of 1 lemon
Juice of 1 lime
2
tablespoons reduced-sodium soy sauce
1
fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*
1/4
cup fresh cilantro
Preparation:
1.
Heat wok over medium-high heat 1 minute or until hot. Add oil to wok; heat 30 seconds. Add shrimp and jalapeño pepper slivers; stir-fry 1 minute. Add paprika and ground red pepper. Stir-fry 1 minute more or until shrimp turn pink and opaque. Remove shrimp mixture to bowl; set aside.
2.
Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes.
3.
Remove shells and peels from broth with slotted spoon; discard. Add mushrooms and shrimp mixture to broth; bring to a boil. Stir in lemon and lime juices, soy sauce and red chili pepper. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.
This recipe appears in:
Thai
