1 cup Contessa (any-size) Cooked Tail-off Shrimp
4 cups chicken stock or prepared broth
1 teaspoon fresh ginger, peeled and minced
1/2 pound asparagus spears, trimmed and cut into 1-inch pieces
1 egg, well-beaten
1 tablespoon cornstarch, mixed with 2 tablespoons of water
2 teaspoons water
1 teaspoon dry sherry
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
Coarsely chop shrimp and set aside.
Add stock and ginger to large saucepan over medium-high heat, bring to a boil.
Add the asparagus, cover and simmer over medium heat for about 3 minutes.
Mix 2 tablespoons hot stock to the beaten egg in a separate bowl.
Lower the heat to medium-low.
Slowly add the egg mixture to the stock making sure to constantly stir.
Add the cornstarch mixture, soy sauce, sherry and sesame oil.
Stir and cook for about 1 minute until the soup slightly thickens.
Add the shrimp and cook for 2-3 minutes.
Posted on 09/29/2015 at 12:14:00 AM