Title: Shrimp Soup
Categories: Cajun Soup Fish
Yield: 10 Servings
| 8 | c | Chicken stock |
| 2 | ts | Louisiana hot sauce |
| 1 | c | Green onions, chopped |
| 1/2 | c | Celery, chopped |
| | | Salt, to taste |
| 1 | tb | Garlic, diced |
| 1 | tb | Lea & Perrins |
| 1 | c | Parsley, chopped |
| 2 | c | White wine, dry |
| 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"