Herbsaint shrimp and tomato bisque from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe

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Notes about this recipe

  • Ledlund on June 07, 2018

    I made this using leftover broth from steaming clams. It was rich and delicious and you can taste every ingredient.

  • amoule on November 15, 2014

    This was very successful. Everybody loved it. I have to say, though, it was a lot of work to first make the complex shrimp stock and then the soup. The flavor ingredients are pricey, too, if you don't already have them.

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