Prep Time: 10 minutes
Cook Time: 40-45 minutes
Skill Level: Easy
Servings: 8 to 10 depending on bowl size

Ingredients
2 tablespoons unsalted butter
1 tablespoon sesame seed oil
1 carrot, thinly sliced into matchstick pieces
1 red onion, thinly sliced
2 ounces roux, peanut butter or medium color*
¼ head of cabbage, thinly sliced
3 ears of corn, cooked, removed from cob
8 cups chicken stock (Swanson is my choice)
1 teaspoon ground ginger
1-2 tablespoons soy sauce (Kikkoman preferred)
Fresh cracked black pepper to taste
Sea salt to taste
1-2 pounds wild Gulf of Mexico shrimp (Eat Gulf Seafood)
2 eggs, well beaten
Green onions, chopped (optional)

Directions
In a medium pot, place 2 tablespoons of unsalted butter and 1 tablespoon of sesame seed oil with the carrot and red onion and sauté for about 5 minutes over medium high heat while stirring periodically. Add roux and mix well, coating all vegetables; then add chicken stock and cook for a few minutes. Add the cabbage and the corn as well as ginger, soy sauce, black pepper and sea salt; cook until the cabbage is tender. Add shrimp and cook for a few more minutes until the shrimp has changed color. Slowly add the eggs while gently stirring the mixture. Ladle the soup into the bowls and top with green onions if preferred and also make sure a bottle of soy sauce is on the table. Enjoy! Bon appétit!

*Make a large amount of roux ahead of time and divide into about 8 ounces each; plastic wrap and place into the freezer. It is much easier, saving time, when planning your favorite recipe requiring roux.

Southern Recipe Courtesy of Al Cheney