In the East, chrysanthemum is often paired with seafood—and a taste of this simple dish tells why. Pungent, perfumy, but mellowed, the tender green gives aromatic depth as it balances briny sweetness.
10 to 12 small-medium shrimp in the shell
4½cupsseafood, vegetable, or poultry broth
1-inch knob of ginger
2 slender scallions (green onions), trimmed
4 to 5ounces small chrysanthemum greens
1 medium-large carrot
1lemon, well scrubbed
Peel shrimp, placing shells in a medium saucepan with the broth and cloves. Slice ginger and light part of scallions. Add to pan. Bring to a boil, stirring occasionally. Reduce heat and simmer, partly covered, for 15 minutes.
Meanwhile, trim roots or heavy base, if any, from chrysanthemum. Wash greens in several changes of water. Pull leaflets from stems; set aside. Slice stems. Cut larger leaves into 1-inch pieces.
Strain broth (there should be 3 to ¾cups; add water if needed). Lay shrimp on cutting board. Halve horizontally, then discard veins. Toss shrimp with salt and pepper.
Peel carrot, then shave into fine ribbons. Thin-slice scallion greens. Remove 1-inch strip lemon zest; cut into finest “needles,” to make 1 teaspoon.
Bring broth to a boil in rinsed-out pan. Stir in carrot and greens; return to a boil. Immediately add shrimp, scallion greens, and zest. Turn off heat and stir. Let stand 1 minute. Ladle at once into small bowls, dividing the solids evenly.