Shrimp Soup
Yield
10 servingsPrep
0 minCook
75 minReady
75 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
chicken broth
|
|
| 2 | teaspoons |
red hot pepper sauce
louisiana |
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
garlic
diced |
|
| 1 | tablespoon |
worcestershire sauce
|
*
|
| 1 | cup |
parsley leaves
chopped |
|
| 2 | cups |
white wine
dry |
*
|
| 2 | pounds |
shrimp
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
chicken broth
|
|
| 1E+1 | ml |
red hot pepper sauce
louisiana |
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
garlic
diced |
|
| 15 | ml |
worcestershire sauce
|
*
|
| 237 | ml |
parsley leaves
chopped |
|
| 473 | ml |
white wine
dry |
*
|
| 907.2 | g |
shrimp
chopped |
|
Directions
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.
