Main Dish

Poached Shrimp in Ginger Broth

 

Main Dish

Poached Shrimp in Ginger Broth

1 pound raw, shell-on jumbo (16-20 count) shrimp

1 small red chili pepper, such as a ripe jalapeno

2 scallions

1 small clove garlic

1 1/2-inch piece ginger root

2 cups loosely packed fresh mung bean sprouts

1/3 cup packed cilantro leaves

1/3 cup packed flat-leaf parsley leaves (may substitute Thai basil leaves)

4 cups homemade or no-salt-added chicken broth

2 teaspoons fish sauce, or to taste, for garnish

2 teaspoons toasted sesame oil, for garnish

Bring about 8 cups of water to a boil in a large pot over high heat.

Meanwhile, peel, devein and lightly rinse the shrimp. Stem and seed the red chili pepper, then cut it crosswise into very thin slices. Trim the scallions, then cut the white and light-green parts into thin slices. Mince the garlic. Peel the ginger, then cut it into wide slices or slivers.

Reduce the heat to low, add the shrimp and cook uncovered for 1 or 2 minutes, until they are just barely opaque.

Place the bean sprouts in a large colander. Carefully pour the shrimp and their cooking water over the sprouts (discarding the water), then transfer the sprouts and shrimp to individual serving bowls. Scatter the cilantro, parsley, scallions, garlic and the chili pepper (to taste) over each portion.

Heat the broth and ginger in the same pot (no need to rinse it out). Bring just to a boil over high heat. Pour over the shrimp-and-sprout mixture. Drizzle with the fish sauce and toasted sesame oil. Serve right away. Makes 2-3 servings.

Per serving (based on 3): 230 calories, 36 g protein, 8 g carbohydrates, 5 g fat, 1 g saturated fat, 265 mg cholesterol, 410 mg sodium, 2 g dietary fiber, 4 g sugar.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category