MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg Flower Shrimp Soup
Categories: Oriental, Soups, Poultry, Seafood, Vegetables
Yield: 4 Servings

1 lb Salad shrimp; peeled,
- deveined, tails off
8 sl Fresh ginger; quarter sized
5 c Chicken broth
2 ts Soy sauce
1 c Petite peas; thawed
1/2 c Thin sliced green onions
2 lg Eggs; slightly beaten
Salt & 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.
Stir soup to break up eggs, season to taste with salt and
pepper and serve.

Recipe By: Meijer Foods

Uncle Dirty Dave's Kitchen

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