Egg Ribbon Soup With Shrimp And Spinach (mf)
| 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
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Nutrition (calculated from recipe ingredients)
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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