*  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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