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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 251mg||9 %|
|Potassium 159.7mg||4 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.7g|
|Protein 0.9g||1 %|
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Calories per serving: 18
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