This is one of my personal favorite soups, it's been cooked by my family for many years. As with a lot of soups, this one seems to be best served on days which are cool.
This recipe doesn't take long to construct and it is a snap.
I usually look for sales on shrimp and stow them in the freezer, in that way I am able to make a bowl (or Explore further (www.federalwaymirror.com) more) whenever I think that having it.
If you're searching for an alternative spin on soup this's definitely the recipe for you!

Difficulty (Scale from 1-10): 5

Serves: 6
Prep Time: fifteen minutes
Total Time: 40 minutes

Ingredients

One pound of raw shrimp
1 tablespoon of corn starch
1 teaspoon of salt
Three extra large egg whites
Five cups of chicken stock
2 cups of shitake mushrooms - sliced
1 1/2 tablespoons extra cornstarch
1/3 cup of dry sherry
One tablespoon of soy sauce
1 tablespoon of sesame oil
1/2 cup of frozen peas

Preparation of Soup
Wash as well as drain shrimp. Eliminate shells, de-vein, and heads. Add stock to a major pot, boil then simmer and include shrimp.
Boil for 15 minutes, now remove shrimp from stock. Leave stock in pot and set aside.
Chop shrimp so they're extremely fine, until virtually pureed, gradually adding a tablespoon of h20 while chopping.
Mixture one tablespoon of cornstarch with just one tablespoon of h2o, and salt; then blend with shrimp puree (This might be practiced before hand).
Beat egg whites until stiff (this may be achieved before hand), and also fold into the puree.