Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          chicken stock
   1      tablespoon    garlic -- diced
   2      teaspoons     Louisiana hot sauce
   1      tablespoon    Lea And Perrins
   1      cup           green onions -- chopped
   1      cup           parsley -- chopped
     1/2  cup           celery -- chopped
   2      cups          white wine -- dry
                        salt -- to taste
   2      pounds        shrimp -- chopped

Preparation:

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