Blog

4 servings

Ingredients:

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  1 cup Contessa (any-size) Cooked Tail-off Shrimp

  
  


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  4 cups chicken stock or prepared broth

  
  


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  1 teaspoon fresh ginger, peeled and minced

  
  


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  1/2 pound asparagus spears, trimmed and cut into 1-inch pieces

  
  


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  1 egg, well-beaten

  
  


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  1 tablespoon cornstarch, mixed with 2 tablespoons of water

  
  


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  2 teaspoons water

  
  


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  1 teaspoon dry sherry

  
  


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  1 teaspoon Asian sesame oil

  
  


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  1 teaspoon soy sauce

  
  

Steps:

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  Coarsely chop shrimp and set aside.

  
  


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  Add stock and ginger to large saucepan over medium-high heat, bring to a boil.

  
  


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  Add the asparagus, cover and simmer over medium heat for about 3 minutes.

  
  


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  Mix 2 tablespoons hot stock to the beaten egg in a separate bowl.

  
  


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  Lower the heat to medium-low.

  
  


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  Slowly add the egg mixture to the stock making sure to constantly stir.

  
  


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  Add the cornstarch mixture, soy sauce, sherry and sesame oil.

  
  


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  Stir and cook for about 1 minute until the soup slightly thickens.

  
  


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  Add the shrimp and cook for 2-3 minutes.

  
  


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  Serve immediately.