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 lemon zest
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 lemon juice
1/2 teaspoon salt
1/4 teaspoon hot sauce, or to taste (optional)
1/2 cup chopped fresh cilantro
1. 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).
2. 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.
Make ahead tip: Store the spiced broth (Step 1) in an airtight container in the freezer for up to 3 months. Defrost and return the broth to a simmer before continuing with Step 2.
Yucatan Lemon Soup