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Egg Flower Shrimp Soup

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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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