Aromatic Asian Broth with Water Chestnuts and Shrimp

Preparation info

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

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If you prefer pink-and-chewy to ivory-and-slippery, shrimp are a good choice. Substitute 6 ounces small shrimp in the shell for the scallops. Clean them and add the shells to the broth ingredients. Halve the shrimp lengthwise to make thin quick-cooking pink curls. Add at the same point as you would the scallops.

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