Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Serve as a light entree with a big salad or as a special starter.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth, onion, jalapenos, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids).

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  • Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.

Tips

Make Ahead Tip: Store the spiced broth (Step 1) in an airtight container in the freezer for up to 3 months. Defrost and return the broth to a simmer before continuing with Step 2.

Substitution Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.

Nutrition Facts

99 calories; protein 18.8g; carbohydrates 2.8g; dietary fiber 0.1g; sugars 0.8g; fat 1.2g; saturated fat 0.3g; cholesterol 142.9mg; vitamin a iu 339.8IU; vitamin c 5.9mg; folate 32.3mcg; calcium 63.4mg; iron 0.6mg; magnesium 28.6mg; potassium 354.4mg; sodium 1487.9mg.
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