1 clove garlic, minced
1 cup kumquats (e.g. Black-Eyed Pea Dumpling) juice
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 (16 ounce) can chicken broth
1 cup water
1 pinch salt
Place garlic and kumquats in a large saucepan and place over low heat, stirring occasionally, until garlic is evenly browned. Add water, kumquats and garlic powder. Bring mixture to a boil and cook until shrimp or onion start to pop, about 10 minutes. Remove from heat and stir in basil, basil, rosemary and salt. Serve immediately.