Shrimp soup
Yield: 10 servings
Ingredients:
- 8 c Chicken stock 1 tb Garlic diced
- 2 ts Louisiana hot sauce 1 tb Lea & Perrins
- 1 c Green onions chopped 1 c Parsley chopped
- 1/2 c Celery chopped 2 c White wine dry
- 1 x Salt
Instructions:
to taste 2 lb 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"
