Consomme with shrimp, arugula and lemon zest

Time 2 hours 30 minutes
Yields Serves 6
Consomme with shrimp, arugula and lemon zest
(Lori Shepler / Los Angeles Times)

Bring the water, salt, red pepper flakes and pepper to a boil in a small saucepan. Cook 10 minutes. Add the shrimp, reduce the heat to low and cook until the shrimp are bright pink and heated through, about 5 minutes. Drain the shrimp, rinse with cold water and peel.


Toss together the arugula and zest. Divide evenly among 6 wide soup or pasta bowls. Arrange 3 shrimp atop each arugula bunch and take the bowls to the table.


Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.