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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Eggs Seafood-ss, Soup-ss 4 Servings

INGREDIENTS

6 c Chicken broth
8 oz Peeled and deveined shrimp
net cut into 1/2 inch
chunks
1/2 lb Spinach, stemmed and washed
4 Eggs, lightly beaten
Salt and pepper
Oriental sesame oil, chili
oil or chili paste to
drizzle in optional
Fresh lime wedges

INSTRUCTIONS

Bring broth to a boil in a medium saucepan. Add shrimp to soup and
bring back to a boil. Add spinach and bring back to a simmer.  Pour
beaten eggs into soup in a steady stream; eggs will curdle into  ribbon
shaped strands. Season to taste with salt and pepper and  remove
saucepan from heat. Immediately ladle into soup bowls and  drizzle a
few drops of sesame or chili oil or chili paste into your  soup. Add
drops of lime juice if you wish.  Yield: 4 servings  All Recipes
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights  Reserved  Busted
for you by Gail Shermeyer <4paws@netrax.net>  Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6616 Posted to MC-Recipe  Digest V1 #690 by
4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 191
Calories From Fat: 72
Total Fat: 7.9g
Cholesterol: 257.4mg
Sodium: 1676.3mg
Potassium: 622.9mg
Carbohydrates: 5.6g
Fiber: 2.1g
Sugar: 1.6g
Protein: 23.6g


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