Southbeachthaishrimpsoupwithlimeandcilantro Recipes

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot.
• Add ginger and onion.
• Cook, stirring frequently for about 3 minutes.
• Add broth and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 2 to 3 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

LIME AND CILANTRO SHRIMP

Steps:

• Whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons of oil, soy sauce, red pepper flakes and salt and pepper (to taste).
• Reserve 1/3 cup of marinade in a small bowl for dipping.
• Put shrimp in a large ziplock bag and cover with the remaining marinade.
• Refridgerate for about 45 minutes.
• Drain shrimp and lightly pat dry with paper towels.
• In a large non-stick skillet, over moderately high heat, heat 1 and 1/2 teaspoons oil.
• Saute 1/2 the shrimp.
• Repeat with remaining 1 and 1/2 teaspoons oil and shrimp.
• Serve with reserved dipping sauce.

TOM YUM GOONG (SPICY THAI SHRIMP SOUP)

Steps:

• Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
• Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
• Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
• Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.

SPICY THAI SOUP WITH LIME SHRIMP

Steps:

• Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
• Quick tip:
• While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
• Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
• To reheat:
• Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.