2 cups (500 ml) chicken broth

6 new potatoes, sliced about 1/2-inch (1-cm) thick

2 cloves garlic, peeled and halved

3 tablespoons (45 ml) butter

12 raw medium shrimp, in their shell

8 scampi tails, trimmed

4 baby yellow squash, sliced about 1/2-inch (1-cm) thick

2 radishes, sliced

2 baby bok choy, broken into leaves

1 shallot, thinly sliced

1 jalapeño pepper, seeded and thinly sliced

1 cup (250 ml) small shrimp

Lemon wedges

Salt and pepper

In a large saucepan or large skillet, bring the broth, potatoes, and garlic to a boil. Cover and simmer gently for about 10 minutes or until the potatoes are tender. Uncover and reduce the broth by half.

Add the butter, shrimp, scampi, and the remaining vegetables. Cover and bring to a boil again. Simmer gently for about 2 minutes or until the vegetables are al dente and the seafood is just cooked.

Remove the pan from the heat and add the small shrimp. Cover and let stand in the hot broth for about 1 minute. Serve in large bowls with the lemon wedges.

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