Shrimp soup (wilson)

Yield: 10 Servings

Measure Ingredient
8 cups Chicken stock
1 cup Green onions, chopped
\N \N Salt, to taste
1 tablespoon Lea & Perrins
2 cups White wine, dry
2 teaspoons Louisiana hot sauce
½ cup Celery, chopped
1 tablespoon Garlic, diced
1 cup Parsley, chopped
2 pounds Shrimp, chopped

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. From Justin Wilson's "Outdoor Cooking With Inside Help"

Similar recipes