Shrimp Hibiscus Soup
Photo: Carolina Ayala / Contributor
It is roselle season in Houston. Scientifically, it is known as Hibiscus sabdariffa. Last winter’s freeze killed the giant roselle bush in my backyard, however there are plenty of the fresh pretty red buds available at the Plant-It-Forward table stand at the weekend farmer’s market. The beauty of cooking with roselle is that unlike beets, which can turn brown with long periods of cooking, the color remains a vibrant pink for a long time. Given their citrus like flavor, I usually make a lemonade with roselle and added ginger. However, here I bring you a hearty shrimp soup made with the liquid extracted from the roselle. The tart flavor of the roselle pairs very nicely with sweet shrimp!