Yield: 4 Servings
|5 cups||Light; Clear Chicken Stock|
|10 mediums||Fresh Shrimp|
|8 \N||Water Chestnuts|
|2 \N||Green Onions|
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Fri, 12 Jul 1996 08:47:35 -0800 Wash, shell and devein the shrimp. Slice the water chestnuts into thin circles. Mince the whole green onions. Heat the stock in a medium saucepan. Add the green onions and water chestnuts. Bring to a boil. Add the shrimp and the salt. Adjust seasoning. Return to a boil. Serve hot.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .