Difference between revisions of "Shrimp Soup"
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* 2 lbs [[shrimp]], chopped | * 2 lbs [[shrimp]], chopped | ||
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# Put ingredients, except [[shrimp]], in [[chicken stock]]. | # Put ingredients, except [[shrimp]], in [[chicken stock]]. | ||
# Bring to boil and then lower heat. | # Bring to boil and then lower heat. | ||
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[[Category:Cajun cuisine]] | [[Category:Cajun cuisine]] | ||
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[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
[[Category:Seafood Recipes]] | [[Category:Seafood Recipes]] | ||
Latest revision as of 06:44, 14 July 2012
File:Shrimp Soup.JPG
Shrimp Soup
Ingredients
- 8 cups chicken stock
- 2 teaspoons Louisiana hot sauce
- 1 cup green onions, chopped
- ½ cup celery, chopped
- salt, to taste
- 1 tablespoon garlic, diced
- 1 tablespoon Lea & Perrins worcestershire sauce
- 1 cup parsley, chopped
- 2 cups white wine, dry
- 2 lbs 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.
