- 4 cups reduced-sodium chicken broth
- 1 medium onion, cut into quarters
- 2 jalapeno peppers, seeded and quartered
- 8 cloves garlic, crushed and peeled
- 3 tablespoons finely grated Meyer lemon zest (see Tip)
- 1/2 teaspoon cumin seeds
- 1 (4 inch) cinnamon stick
- 4 whole cloves
- 1 pound raw shrimp (26-30 per pound), peeled and deveined
- 3 tablespoons Meyer lemon juice (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon hot sauce, or to taste (optional)
- 1/2 cup chopped fresh cilantro
- Bring broth, onion, jalapenos, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids).
- Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.