Ingredients

• 4 cups reduced-sodium chicken broth
• 1 medium onion, cut into quarters
• 2 jalapeño peppers, seeded and quartered
• 8 cloves garlic, crushed and peeled
• 3 tablespoon 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 tablespoon Meyer lemon juice, (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon hot sauce, or to taste (optional)
• 1/2 cup chopped fresh cilantro

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Cooking Directions

Step 1

Bring broth, onion, jalapeños, 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).

Step 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.