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Shrimp Soup

12 oz. tomato juice
4 c. chicken stock
1/3 c. white wine
1/2 c. diced tomatoes
1/3 c. chopped onion
1/2 c. chopped celery
1/4 tsp. coarse black pepper
1 1/2 tsp. minced garlic
1 tsp. sweet basil
1/4 tsp. tarragon
1/8 tsp. paprika
1 bay leaf
5 to 10 drops Tabasco sauce
1 lb. raw sm. shrimp

Combine all ingredients, except shrimp, and bring to boil. Reduce heat and simmer about 30 minutes. Add shrimp 5 minutes before serving. As soon as they are pink and firm, soup is ready. Serve with French bread.

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