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1/2 pound asparagus, ends trimmed
1/2 pound medium, uncooked shrimp, shelled, tails off
3 tablespoons olive oil
1 teaspoon coarse salt
1 teaspoon smoked paprika
3 cups seafood stock
2 lemons, juiced
3 Eggland’s Best eggs (large)
2 tablespoons fresh dill
Brush asparagus and shrimp lightly with olive oil; season with salt and paprika and set aside.
Bring stock to simmer in a large stockpot over medium heat; add lemon juice and remove from heat.
Whisk eggs lightly in a large bowl. Add 1/4-cup warm stock slowly into the eggs, while whisking. Slowly add the egg blend into the stockpot and mix until smooth.
Return pot to low heat. Keep the sauce warm but do not simmer.
Grill asparagus and shrimp on a clean lightly oiled grill, grill pan or skillet until shrimp are pink and asparagus is al dente. Cut asparagus into 1 inch segments and add to the soup pot.
Remove soup from stove and fill small soup bowls or shot glasses with soup and top with shrimp. Serve while warm.
Notes: You may replace seafood stock with chicken stock if desired.
Makes 4 servings
Serving size: 1 Serving
Fat 19 g
Saturated Fat 7 g
Cholesterol 230 mg
Sodium 778 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Protein 18 g