Food & Wine USA - (01)January 2020

JANUARY 2020 43

Herbed Lemongrass Broth

with Shrimp

ACTIVE 15 MIN; TOTAL 20 MIN; SERVES 2

The citrusy flavor of lemongrass is an ideal

companion for shrimp, while the earthi-

ness of spinach and mushrooms makes

for a hearty and wholesome dish.

3 cups water

4 single-serving lemongrass tea bags

(^1) / 4 cup finely chopped fresh chives
(^1) / 4 cup finely chopped fresh curly
parsley
Fragrant lemongrass
tea is packed with
mood-lifting essential
oils that have been
shown to help reduce
stress levels.
(^1) / 4 cup finely chopped fresh tarragon
1 Tbsp. rice vinegar
(^3) / 4 tsp. kosher salt
6 oz. cooked peeled and deveined
medium shrimp, halved lengthwise
21 / 2 oz. fresh baby spinach, chopped
into 1-inch pieces (about 2 cups)
4 button mushrooms, very thinly
sliced
(^1) / 2 cup thawed frozen sweet peas
Extra-virgin olive oil

1. Bring 3 cups water to a boil in a teapot
   or small saucepan over high; remove from

heat. Add tea bags; cover and steep 5

minutes. Remove and discard tea bags;

stir in chives, parsley, tarragon, vinegar,

and salt. Bring tea just to a simmer over

medium. Remove from heat.

2. Divide shrimp, spinach, mushrooms,
   and peas evenly between 2 shallow bowls.
   Pour hot tea mixture evenly into bowls;
   drizzle with olive oil, and serve.
   WINE Bright, lemony Semillon: 2017
   L’Ecole No. 41 Columbia Valley
   NOTE If you can’t find pure lemongrass
   FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: THOM DRIVER tea, substitute one mixed with lemon.

photography by GREG DUPREE