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Egg Flower Shrimp Soup
1 lb Medium to large shrimp; peeled and deveined
8 Quarter sized slices fresh ginger
5 c Low-salt chicken broth
2 ts Low-salt soy sauce
1 c Thawed frozen petite peas
1/2 c Thinly sliced 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, 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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