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Consomme: Consomme With Shrimp, Arugula & Lemon Zest

Source of Recipe

Recipe Exchange


List of Ingredients

2 1/2 hours to make

2 cups water
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
Generous grinding of pepper
18 shrimp (about 3/4 pound)
3/4 to 1 cup lightly packed baby arugula leaves
Zest of 1 lemon
10 cups boiling shellfish consomme master recipe ( see recxipe in this category)




Recipe

Bring the water, salt, red pepper flakes and pepper to a boil in a small saucepan. Cook 10 minutes. Add the shrimp, reduce the heat to low and cook until the shrimp are bright pink and heated through, about 5 minutes. Drain the shrimp, rinse with cold water and peel.
Toss together the arugula and zest. Divide evenly among 6 wide soup or pasta bowls. Arrange 3 shrimp atop each arugula bunch and take the bowls to the table.
Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.

Servings: 6.
Per serving: 127 calories; 4 g fat (1 g saturated fat; 0.7 percent calories from fat); 1 g carbohydrates; 90 mg cholesterol; 691 mg sodium; 20 g protein; 0 g fiber.