| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soup &, Stew | 4 | Servings | |
INGREDIENTS
| 1 | lb | Medium to large shrimp; peeled and deveined |
| 8 | Quarter sized slices fresh ginger | |
| 5 | c | Low-salt chicken broth |
| 2 | ts | Low-salt soy sauce |
| 1 | c | Thawed frozen petite peas |
| 1/2 | c | Thinly sliced green onions |
| 2 | lg | Eggs; slightly beaten |
| Salt and pepper |
INSTRUCTIONS
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@aol.com
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