Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium to large shrimp; peeled and deveined |
| 8 \N | Quarter sized slices fresh ginger |
| 5 cups | Low-salt chicken broth |
| 2 teaspoons | Low-salt soy sauce |
| 1 cup | Thawed frozen petite peas |
| ½ cup | Thinly sliced green onions |
| 2 larges | Eggs; slightly beaten |
| \N \N | Salt and pepper |
Rinse shrimp and pat dry. Pound ginger slices with a mallet or back of a knife so juice can seep out. Combine ginger, broth and soy sauce in a medium saucepan. Cover and bring to a boil; reduce heat and simmer 5 minutes. Discard ginger. Return to a boil and stir in shrimp, peas, and green onions. Drizzle eggs over soup, cover and take pan from heat. Let stand until shrimp is opaque in center, 2-3 minutes for medium shrimp, up to 10 minutes for large. Stir soup to break up eggs, season to taste with salt and pepper and serve.
Recipe By : Meijer Foods
Posted to Digest eat-lf.v096.n229 Date: Mon, 25 Nov 1996 19:11:16 -0500 From: LRW979@...