Recipe - Egg Flower Shrimp Soup

1 pound Medium to large shrimp;
peeled and deveined
8 Quarter sized slices fresh
ginger
5 cup Lowsalt chicken broth
2 teaspoon Lowsalt soy sauce
1 cup Thawed frozen petite peas
One half cup Thinly cut or sliced up green onions
2 lg Eggs; slightly beaten
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, 23 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 eatlf.v096.n229

Date: Mon, 25 Nov 1996 19:11:16 0500

From: LRW979@aol.com