0 (0)

Appetizers, Fish and Shellfish, Healthy Eating, Soups

Consomme with shrimp, arugula and lemon zest

Consomme with shrimp, arugula and lemon zest
Lori Shepler / Los Angeles Times

Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to rediscover the artistic possibilities of ... Read more

Total time: 2 1/2 hours | Serves 6
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon dried red pepper flakes
  • Generous grinding of pepper
  • 18 shrimp (about 3/4 pound)
  • 3/4-1 cup lightly packed baby arugula leaves
  • Zest of 1 lemon
  • 10 cups boiling shellfish consomme master recipe

Step 1Bring 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.

Step 2Toss 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.

Step 3Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.


Milk Bar’s Compost Cookies
Milk Bar’s Compost Cookies

Fava bean purée
Fava bean purée

Beet greens with golden raisins and pine nuts (Cime di rape con uve sultanine e pignoli)
Beet greens with golden raisins and pine nuts (Cime ...

Herb-Crusted Rack of Lamb
Herb-Crusted Rack of Lamb

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Hand pies with mustard greens and Spanish chorizo
Chile con queso
Butternut squash 'mulligatawny'