Egg Flower Shrimp Soup

* Exported from MasterCook *

Egg Flower Shrimp Soup

Recipe By : Meijer Foods
Serving Size : 4 Preparation Time :0:00
Categories : Soup & Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium to large shrimp -- peeled and deveined
8 quarter sized slices fresh ginger
5 cups low-salt chicken broth
2 teaspoons low-salt soy sauce
1 cup thawed frozen petite peas
1/2 cup thinly sliced green onions
2 large 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, 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.

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