1/2 stick of butter
1/2 onion (diced)
2 t minced garlic
1lb boiled shrimp
1 pint half and half
1 can cream of celery soup
1 can artichokes
Tony Chachere's, Tobassco, crab boil, white wine, and parsley to taste
Sauté the onion and garlic in the butter. Add shrimp. Place in a soup pot. Add the rest of the ingredients and cook for 15 minutes on low heat. Do not boil. Serves 6.
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