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Shrimp Bisque II
January 21, 2005

This is the best seafood bisque recipe I have made yet. You could change the shrimp for crawfish or crab or combine them. Also, the trouble of straining out the shells is well worth the effort--they add so much flavor! When I peeled my shrimp, I made sure I threw away the feet and only put the big pieces of shell in my pot. This way, they were easier to get out. Also, I used chicken stock instead of seafood, and I added corn at the end so that it's a delicious shrimp corn bisque. Thanks for a GREAT recipe!

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