Cajun Shrimp Soup


– 8 cups chicken stock
– 1 ½ cups dry white wine
– 1 cup chopped green onions
– 1 cup chopped parsley
– ½ cup chopped celery
– 1 tablespoon diced garlic
– 1 tablespoon Worcestershire sauce
– 2 teaspoons Louisiana hot sauce
– Salt, to taste
– 2 lbs of shrimp, shelled, chopped


– Place all ingredients except shrimp in large stockpot. Bring to a boil, reduce to a simmer, and cook, covered, for 45 minutes.
– Add shrimp and simmer for an additional 30 minutes.
– Consider this light but spiced soup the perfect accompaniment to a crusty baguette. Serve it with a glass of light-bodied aromatic wine, such as Riesling or Beaujolais.

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