Lemongrass Soup with Rock Shrimp | Recipes | Carol Shelton

Ingredients

• 2 stalks lemongrass cut into 2-inch chunks and split down middle
• 2 oz garlic chopped
• 1 small onion chopped
• 64 oz unsalted chicken stock
• 1 cup dry white wine Carol Shelton's Coquille blanc
• 6 oz heavy cream
• 2 oz shrimp base (optional, or you can use boullion or clam juice)
• 1-2 T. cornstarch as needed, mixed with a few tablespoons of cold water
• 6 oz rock shrimp rinsed and picked over for shell pieces