Reviewed: Dec. 22, 2012

Terrific! Followed the recipe exactly as stated and we loved it! Ok, so maybe I added 1.5 cups of wine rather than one cup. :) Larry

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Reviewer:

LWH

Reviewed: Dec. 9, 2012

WoW!! That was SO Good....I was LOOKING and LOOKING for a goos tomato Shrimp Soup and this was the Only one I FOUND that wasnt going to be a BIG Hassle.

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Reviewer:

amy

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

Reviewed: Oct. 26, 2012

My family absolutely loved this soup, we we're fighting for the last bowl, I will make this many, many more times.

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Reviewer:

TYBlackson

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Waldorf, Maryland, USA

Reviewed: Oct. 8, 2012

So easy to make and so delicious. I've served it as a side for special occasions or just as a weekly dinner. This soup is one of many reasons I look forward to cold weather!

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Reviewer:

ms_zen

Reviewed: Jun. 7, 2012

I love the use of spices. Some modifications: used vegetable broth, added worcestershire sauce and fish sauce at end and put some chopped cilantro and vegetables: thin sliced carrots, celery tops, and peppers to hot soup. Also, I cooked shrimp in microwave to avoid overcooking and added them and their juice to broth after cooking. Instead of french bread, I used some big low oil croutons (lots) not too toasted, which just soaked up the juice. delicious!

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Reviewer:

dr.pemaro

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Feb. 20, 2012

I thought this was awesome, but I added 1/2 a bulb of fennel with yellow onion. I cooked it for and hour and put it in the fridge for two days. Then pulled it out for sweet hart day and had a fabulous dinner with my wife.

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Reviewer:

Cecilt810

Cooking Level: Beginning

Home Town: Sacramento, California, USA

Reviewed: Feb. 6, 2012

I tried to stay as true to the recipe as I could, the only thing I added was a little Johnny's seasoning salt and old bay seasoning. I also marinated the shrimp in some olive oil and old bay seasoning before adding it to the broth. My husband really, really liked it and told me to add it to the make again pile. I did serve with soft french bread, but think I would have been happier with crusty bread. It wasn't exactly what I was looking for, but I would certainly make again. I was hoping for something similar to Ruth's Chris shrimp appetizer. All in all, a very good recipe and it went together very easily.

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Reviewer:

drbrenner0626

Reviewed: Jan. 28, 2012

I moved to NYC and just about died when I heard that Killer Shrimp was closed! My husband never believed me about the awesomeness of this broth until I made it. Now he's a devotee and we make this at least once a year for Oscar night. The broth is even great with chicken. Always remember to save some to use later!

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Reviewer:

Jess420

Cooking Level: Intermediate

Home Town: Calabasas, California, USA

Living In: New York, New York, USA

Reviewed: Jan. 22, 2012

delish, did add chile flakes and less butter

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Reviewer:

Dermic

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Penticton, British Columbia, Canada

Reviewed: Jan. 2, 2012

Made this dish last night and it was DELICIOUS! I did add sauted onions and celery and some red pepper flakes. I only cooked for approximately 2 hours and it was yummy yesterday and today.

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