This recipe was created based on the limited products we had in our refrigerator last night. The end result turned out tasty and soothing on a cold winter’s evening. Note, the first spoonful may taste initially bland; the full flavor comes out after a couple spoonfuls. The next time I cook this, I plan to add carrots and green onions.


  1. In a stock pot over medium heat, sauté celery, onion and jalapeno. Season with lemon peppercorn. Add stock once onions are cooked. Allow the broth to simmer as you cook the shrimp.
  2. In a separate saucepan over medium heat, mix the water and wine. Add the shrimp. Season with coriander and black peppercorn. (Note: cooking the shrimp separately from the stock allows the shrimp to capture its own flavor – distinct from the broth).
  3. Add cooked shrimp with reserve sauce to the stock. Let soup simmer for 3-4 minutes.
  4. In each serving bowl, add a large spoonful of cooked wild rice. Pour soup with shrimp over the rice. (Cooking and storing the rice separate from the broth prevents the rice from getting gummy.)


  • 3/4 lbs shrimp, tail on (seafood shells add flavor to any recipe)
  • 1/2 cup white wine
  • 1/2 cup water
  • Coriander
  • Freshly ground black peppercorn
  • Freshly ground lemon peppercorn
  • 2 stalks of celery, chopped
  • 1/2 cup of onions, diced
  • 1 jalapeno, diced
  • 4 cups chicken stock
  • 1 cup cooked wild rice