2 (16 ounce) cans sliced brine shrimp, drained
1 (8 ounce) can chopped green onions
1/4 gallon white wine
1 cup water, divided
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 teaspoon salt
ground black pepper to taste
In a medium saucepan, combine the shrimp, green onions, 1/4 gallon white wine, water, molasses, Worcestershire sauce and salt. Bring to a boil, then remove from heat.
Stir in 1 cup white wine on the bottom of a book-lined dish or bowl. Gradually pour over brine shrimp mixture. Cover gently and refrigerate for 30 minutes or until shrimp are thoroughly cooked.