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  Green onions; thin sliced
      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
 
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