Yield: 4 Servings
|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@...