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LOCATION: Recipes >> Asian >> Egg Drop 11

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Egg Flower Shrimp Soup

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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