Shrimp Stew

I was in the grocery store the other day, and there was this chef serving soup.  I tried it and about died it was so good!  He had cards with the recipe and I quickly grabbed one and then proceeded to hurry around the store to find the ingredients.  I made it for Tim the next day, and he LOVED it! So I wanted to post the recipe :o) 
* 2 T Canola Oil

* 1/4 cup each : Onion, Celery, and Carrots(chopped small)

* 1/4 cup Blackstone Chardonnay Wine

* 2 bottles (8oz.) Clam Juice

* 1 Can Fire roasted diced tomatoes (undrained)

* 1 T Creole Seasoning

* 2 Pounds large shrimp (raw, peeled, deveined) ( I only used one pound)

* 2 T basil

1. Heat a large tock pot over medium - high heat for one minute.

Add oil and vegetables and saute for 3 minutes. Add wine, clam juice, and canned tomatoes, and Creole seasoning, stir to combine.

2. Place lid on pot and reduce the heat to medium-low. Simmer for 10 minutes.

3. Remove the lid and add raw shrimp and basil. Simmer for 4 minutes, stirring often. Serve immediately with crusty bread and Blackstone Chardonnay.

We loved it and I hope you do too!