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Shrimp Soup

1 lb. rock shrimp, peeled, deveined & cut into pieces
1 c. diced celery
1/2 c. chopped onion
2 c. diced potatoes
2 tbsp. powdered chicken base
2 quarts water
Pepper to taste

Bring two quarts of water to a boil in a large pot. Add chicken base, celery, onions, and potatoes and continue cooking until vegetables are done. Add shrimp pieces and bring to a boil again. Thicken as desired with a paste of water and cornstarch. Add pepper to taste; no salt! Serves approximately 6 to 8 people.

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