- 2 sheet(s) kombu, 1/2 7 inch piece per serving
- 2 cup(s) water
- 2 cup(s) fat free chicken broth
- 3 Tbsp soy sauce
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp chives, fresh, minced
- 1 pound(s) uncooked shrimp, jumbo, shelled, cut in half lengthwise**
- 4 head(s) uncooked bok choy, baby variety, separated into leaves (or 6 cups thinly sliced broccoli stalks)
- 2 cup(s) dried shiitake mushroom(s), dried, thinly sliced
- 2 small yellow summer squash, trimmed, thinly sliced
Rinse kombu sheets under cold running water. Place kombu in a large bowl and submerge in cold water for 15 minutes; drain.
Combine 2 cups of water and broth in a medium saucepan; add kombu and bring to a simmer. Once simmering, remove and discard kombu. Pour broth mixture into a fondue pot, slow cooker or chafing dish; keep at a simmer over low heat.
In a small bowl, stir together soy sauce, lemon juice and chives; divide sauce among 4 small condiment bowls. Divide shrimp, boy chok, mushrooms and squash among 4 serving plates, or arrange on a large serving platter.
Using a skewer, fondue fork or other long-handled fork, swirl shrimp and vegetables, one piece at a time, through broth until cooked through, about 1 to 3 minutes. Dip cooked shrimp or vegetables into sauce and eat. Yields about 3 cups of shabu shabu ingredients per serving.
- *Kombu, a type of seaweed, is often available in supermarkets’ ethnic foods sections or at natural food stores. It gives the broth a slightly fish-like taste. Omit the kombu and use 3 cups of chicken broth and 1 cup of water for a milder tasting broth.**Keep the shrimp slightly frozen for easier slicing.Use 1 pound of very thinly sliced chicken breast and thin carrot or asparagus strips for variety (could affect SmartPoints values).