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Shrimp soup

Yield: 10 Servings

Ingredients:

• 8 c Chicken stock
• 2 ts Louisiana hot sauce
• 1 c Green onions chopped
• 1/2 c Celery chopped
• 1 x Salt to taste
• 1 tb Garlic diced
• 1 tb Lea & Perrins
• 1 c Parsley chopped
• 2 c White wine dry
• 2 lb Shrimp

Instructions:

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"

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