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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)
1

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.

2

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.

3

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.
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