Hot & Sour Soup With Chayote~ Shrimp~ & M

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Hot & Sour Soup With Chayote~ Shrimp~ & M

soups, asian

1/2 lb small shrimp, rinsed
1 small lemon rind
1 top lemongrass (optional)
1/2 teaspoon allspice berries
2 garlic cloves (sliced)
3 tablespoon oyster sauce
5 cup water
1 chayote, about 3/4 lb.
6 oz small mushrooms
2 teaspoon chili-garlic paste
1/4 cup lemon juice
1 cilantro leaves to taste

1. Peel chayote and cut in 1/8-1/4" dice. Peel shrimp; combine shells in a pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes. 2. Strain shrimp broth, discarding solids. Return to the pot with the chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve. Source: Uncommon Fruits and Vegetables - A Commonsense Guide, Elizabeth Schneider