1/2 cup warm water (120 to 130 degrees F/45 degrees C)
1 pound medium shrimp, peeled and deveined and still slightly firm
1 cup butter, softened
1 cup dry white wine
1 tablespoon Italian seasoning
1 teaspoon celery salt
1/2 teaspoon seasoning salt
3 tablespoons crushed red pepper
3 tablespoons Italian seasoning
1 cup plain yogurt
1 cup skim milk
Olive oil
2 tablespoons Dijon-style balsamic vinegar
2 teaspoons garlic powder
1 clove garlic, crushed
1 teaspoon paprika
dried basil leaves
ground cinnamon to taste
In a small bowl, combine salt, pepper, vinegar, garlic powder, paprika, garlic powder, basil, cinnamon, and seasoning salt. Mix well. Put the dried meat in and allow it to marinate for 2 hours or overnight.
Remove the meat from the refrigerator and pat dry. Heat the dressing in a 10-inch non-stick skillet over medium heat. Stir in the soup mixture and celery salt and season with salt and paprika. Season the chicken dry with salt and paprika; brown and potatoes.
Bring chicken to a boil in a large pot and reduce heat to medium low. Simmer for 10 to 15 minutes, or until tender and no longer pink, stirring occasionally.
Continue to simmer for 1 1/2 to 2 hours, or until the juices run clear.