Shrimp Broth with Lemongrass, Chili and Ginger

• 3/4 pound uncooked large shrimp
• 6 14 1/2-ounce cans low-salt chicken broth
• 1 cup finely chopped carrot
• 1/3 cup thinly sliced fresh lemongrass
• 3 tablespoons finely chopped fresh ginger
• 2 tablespoons minced garlic
• 1 1/2 tablespoons finely chopped fresh basil
• 1 1/2 tablespoons finely chopped fresh mint
• 1 1/2 tablespoons finely chopped cilantro
• 1 small serrano chili, stemmed, thinly sliced into rounds
• 1 1/2 teaspoons fresh lime juice
• 6 thin lime slices

1. Peel and devein shrimp; reserve shells.
2. Halve shrimp lengthwise.
3. Transfer shrimp to small bowl.
4. Cover and chill.
5. Combine reserved shrimp shells, broth and next 4 ingredients in large pot.
6. Bring to boil.
7. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally.
8. (Can be made 1 day ahead.
9. Cover; chill.)
10. Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids.
11. Return broth to pot.
12. Bring to simmer.
13. Remove from heat.
14. Add shrimp, herbs, chili and lime juice.
15. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
16. Ladle into bowls.
17. Garnish with lime.

shrimp, lowsalt, carrot, fresh lemongrass, fresh ginger, garlic, fresh basil, fresh mint, cilantro, serrano chili, lime juice, lime slices

Taken from www.epicurious.com/recipes/food/views/shrimp-broth-with-lemongrass-chili-and-ginger-5470 (may not work)