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Shrimp and Crab Bisque
December 10, 2007

This was pretty good but I gave it a 4 because I made a few changes. I used all crab meat and used green onion rather than regular. I left out the chicken bouillion, made my roux and then sauted some garlic, the green onions and the crab meat, so the crab could really soak up that flavor. Next I added about half of the 1/2 and half and a TON of paprika--probably 3 Tblsp. Once it began to thicken I added the rest of the half and half and about a cup of sherry instead of wine and 1/2 tsp of white pepper. It was perfect!! Thanks for a yummy recipe!!

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