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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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8 cups chicken stock
2 tsp. Louisiana hot sauce
1 cup chopped green onions
1/2 cup chopped celery
Salt, to taste
1 tbsp. diced garlic
1 tbsp. Lea & Perrins Worcestershire Sauce
1 cup chopped parsley
2 cups dry white wine
2 lb. shrimp, chopped
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Directions:
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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.
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Comments from Anonymous
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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.
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