Although it's traditionally made with limes, Meyer lemons add a gentler, subtle twist to this Mexican classic 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. 4 cups reduced-sodium chicken broth
1 medium onion cut into quarters
2 jalapeno peppers seeded and quartered
8 cloves garlic crushed and peeled
3 tablespoons finely grated Meyer lemon zest (see Tip)
1/2 teaspoon cumin seeds
1 4-inch cinnamon stick
4 whole cloves
1 pound raw shrimp (26-30 per pound), peeled and deveined
3 tablespoons Meyer lemon juice (see Tip)
1/2 teaspoon salt
1/4 teaspoon hot sauce or to taste (optional)
1/2 cup chopped fresh cilantro 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).
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. 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. |
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