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8 cups chicken broth
2 tsp Louisiana hot sauce
1 cup green onions, chopped
1/2 cup celery, chopped
1 Tbs garlic, diced
1 Tbs Lea & Perrins
1 cup parsley, chopped
Salt to taste
2 cups dry white wine
2 lb shrimp, chopped
1. Put all ingredients except shrimp and wine in chicken
stock.
2. Bring to boil and then lower heat.
3. Cover and simmer on low heat for 45 minutes.
4. Add shrimp and simmer for 30 minutes more.
5. Add wine. Stir and serve.
You may wish to experiment with the amount of wine you use, as 2 cups in the pot may be a bit much for some.
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