Ingredients
1
cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
2
tablespoons cocktail sauce
1
teaspoon salt
1
teaspoon white pepper
1
teaspoon celery seed
1
teaspoon paprika
1
teaspoon lemon juice
1
teaspoon Worcestershire sauce
1
teaspoon butter or margarine
1
bottle (8 ounces) clam juice (1 cup)
1
pound uncooked peeled deveined medium shrimp, thawed if frozen
3
cups half-and-half
Preparation
In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.
Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.
