Makes about 2 quarts Total time: 50 MinutesAdd shrimp a few minutes before serving so they don't overcook.
2 tablespoons butter
3 bunches green onions, sliced
1-1/2 pounds new potatoes, diced
2 cups reduced-sodium chicken broth
1-1/2 cups heavy cream
1/2 cup dry white wine
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound medium-size raw shrimp, peeled and deveined
2 teaspoons hot sauce
1. Melt butter in a medium Dutch oven over medium heat. Add green onions, and cook, stirring often, 1 minute.
2. Add potatoes and next 5 ingredients, and increase heat to high. Bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, 25 minutes or until potatoes are tender.
3. Stir in shrimp and hot sauce, and cook 3 minutes.
CHOP, CHOP Cut onions and potatoes into pieces that are the same size. This will ensure they cook uniformly.