• 12 ounces fresh or frozen large shrimp in shells
  • 4green onions
  • 2 teaspoon canola oil
  • 2 medium carrots, peeled and thinly sliced
  • 8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 14-ounce cans reduced-sodium chicken broth
  • 2 cupswater
  • 1 cup frozen shelled sweet soybeans (edamame)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
  • Slivered green onions (optional)


1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside. In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, the carrot, and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more.

2. Add chicken broth, the water, soybeans, soy sauce, and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.

3. Add shrimp and pea pods and/or bok choy. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.