Shrimp Soup

Heat a large pot over medium-high heat and add the chicken stock, dry white wine, diced garlic, chopped celery, and half of the chopped green onions. Bring to a boil, then reduce heat to medium and simmer for 5 minutes to allow flavors to meld.

Stir in the Lea & Perrins worcestershire sauce and Louisiana hot sauce, tasting and adjusting salt as needed.

Add the chopped shrimp to the simmering broth and cook for 8-10 minutes until the shrimp are opaque and cooked through, stirring occasionally.

Fold in the chopped parsley and remaining fresh green onions, stirring gently to combine.

Taste and adjust seasoning with additional salt and hot sauce if desired, then serve hot in bowls.