Ingredients:
8 cups chicken stock
2 teaspoons louisiana hot sauce
1 cup green onions, chopped
1/2 cup celery, chopped
salt, to taste
1 tablespoon garlic, diced
1 tablespoon Lea & Perrins Worcestershire Sauce
1 cup parsley, chopped
2 cups white wine, dry
2 lbs shrimp, chopped
Directions:
Put ingredients, except shrimp, in chicken stock.
Bring to boil and then lower heat.
Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste.
If that is so, you may take the rest internally.
Servings: 10
Time preparation: 0 min.
Time total: 75 min.