Recipe info recipe

Ingredients:
Yield: 10
servings

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

Procedures:
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"