Ginger Broth with Shrimp and Green Onion (Whole30 Compliant)

Ginger Broth with Shrimp and Green Onion

I love most of the Asian soups that I’ve had in my life, but most of them contain soy.  And not just a little soy…like…COPIOUS amounts.  Even if we weren’t trying to eat Primal most of the time, I’m allergic to soy–so that keeps me from fully enjoying Asian soups.  That aside, this is quite possibly the perfect soup (other than not having bacon), and it’s versatile enough that you could easily switch out proteins if wanted (I’m planning on doing this with sliced pork in the near future).

Additionally, despite the fact that it is September in San Antonio (read: 250 bajillion degrees outside), this is not a soup that made me feel like I was melting while eating it.  We all know that I make soup in the summer, even when I’m melting while making and eating it…but this is light enough that you don’t sweat, but filling enough that you don’t feel like you need 35 loaves of bread with it.  Score!  Let’s start with the shrimp stock.

Shrimp Stock

Shrimp Stock

Yields around 8 C of stock

2.5 qt water (that’s 10 C)

1 lg onion, roughly chopped

6 stalks celery, roughly chopped

5 bay leaves

1.5 Tbsp sea salt (I used Celtic gray this time)

1 tsp black peppercorns

2 pounds medium fresh shrimp (heads on)

 

1.- In lg stock pot, combine 2.5 qt water, onion, celery, bay leaves, salt, and peppercorns.  Bring to a boil over high heat.  Reduce the heat to medium and simmer.

2.- Prepare an ice water bath for shrimp.  Add shrimp to simmering water.  Remove shrimp when pink and firm–plunge into ice water bath.

3.- Continue simmering while shrimp cool.  Peel shrimp, reserving heads and tails–add them to the simmering liquid.  Simmer until liquid is reduced by 1/4 to 1/2.  Strain.

 

Ginger Broth with Shrimp and Green Onions

Serves 4-6

2 Tbsp fat

2 C chopped red pepper

1 C chopped green onion (divided by color)

2 C thin-sliced cremini mushrooms

2 tsp minced garlic

1/4 tsp (heaping) Chinese 5-spice powder

3 Tbsp grated fresh ginger

6 C shrimp stock

2 C warm water

2 Tbsp coconut aminos

salt and pepper to taste

1-2 pounds reserved shrimp from stock

 

1.- In lg Dutch oven, heat fat over medium-high heat.  Add bell pepper, whites of green onions, and mushrooms.  Cook 5 to 10 minutes (until softened).

2.- Add garlic, 5-spice powder, and ginger.  Cook, stirring until all liquid is reduced.  Add shrimp stock, aminos, salt, and water.  Cover and simmer 20 to 25 minutes.

3.- Add remaining green onion and shrimp, cooking until heated through.  Garnish with green onion and bell pepper if desired.

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