Soup of Shrimp and Enokidake

Name: Soup of Shrimp and Enokidake
Yield: 6 servings
Ingredients: 6 ounces shrimp in the shell; About 1½ pounds meaty bones from lean fish, cut up; 6 cups water; About 5 tablespoons dry sherry; 1 celery stalk with leaves, sliced; Knob of ginger, about 3 inches long and 1 inch wide, sliced; Few thin leaves lemon grass, cut up; ½ teaspoon grated lemon rind; Big pinch cayenne pepper; 1 package enokidake (about 3.5 ounces); 1 scallion green, sliced very thin; Salt

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Fragile white enoki mushrooms and pink shrimp float in a tart, hot fish broth that makes a light and warming first course.

Ingredients

6 ounces shrimp in the shell
About 1½ pounds meaty bones from lean fish, cut up

Fish course
Starter
Pescatarian
Gluten-free
Soup

Method

Peel off shrimp shells and place them in a large saucepan with the fish bones and water. Simmer for 1 minute, skimming thoroughly. Add ¼ cup sherry, celery, ginger, and optional lemon grass; simmer, partly covered, for 25 minutes. Meanwhile, devein shrimp and cut them in thin diagonal slices; sprinkle with the lemon rind and cayenne.
Strain broth through a siev