1/4 pound fresh shrimp, peeled and deveined
1 1/3 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
2 tablespoons prepared horseradish
3 (6 ounce) cans sliced fresh mushrooms
1/4 cup chopped celery
1/2 cup chopped onions
1/2 cube chicken bouillon
3 (3 ounce) cans white wine
1 cup fresh lemon juice
1 cup chopped fresh parsley
Place one pound of shrimp in a medium saucepan, and pour Worcestershire sauce and horseradish over the shrimp. Bring to a boil, then simmer for 1 1 minute. Pour in the mushrooms, celery, onion, horseradish, onion packets, chicken bouillon cube and white wine. Stir constantly, just until well combined. Sprinkle lemon juice over the shrimp.
Stir the lemon juice pipe into the shrimp and celery packets with a wooden spoon. Place racks in an ungreased 8x8 inch dish and stack the shrimp. Serve hot.
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