Thank you, Ed! My husband is also an Ed, and we thought it would be fun to try this soup just on the name alone. I sure am glad we did.
I've made it as is and it was a wonderful soup for a cold day. The shrimp were perfectly sweet and tender, and the spices were perfect for opening up the sinuses. Watch the amount of salt and heat because this soup is bold and thick.
I couldn't decide between this recipe and the one for Killer Shrimp. We were lucky to live near NoHo Killer Shrimp restaurant for a few years. I like the veggies in this one way better, but I adore the herb, butter, and wine in the Killer recipe, too.
The next time, I wanted more broth and less mush. Used converted rice to avoid porridge. Added a can more of low sodium chicken broth, white wine for the water, and up to a cup more chopped vegetables (classic Cajun onion, celery, bell pepper, carrot mix) and a pinch of rosemary, basil, and oregano to cut the saltiness of clam juice.
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