Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Small shrimp, rinsed |
| 1 \N | Small Lemon rind |
| 1 \N | Top Lemongrass (optional) |
| ½ teaspoon | Allspice berries |
| 2 \N | Garlic Cloves (sliced) |
| 3 tablespoons | Oyster Sauce |
| 5 cups | Water |
| 1 \N | Chayote, about 3/4 lb. |
| 6 ounces | Small Mushrooms |
| 2 teaspoons | Chili-garlic paste |
| ¼ cup | Lemon juice |
| \N \N | Cilantro Leaves to taste |
1. Peel chayote and cut in ⅛-¼" dice. Peel shrimp; combine shells in a pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes. 2. Strain shrimp broth, discarding solids. Return to the pot with the chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.
Source: Uncommon Fruits and Vegetables - A Commonsense Guide, Elizabeth Schneider