I stayed pretty true to this recipe w/ the exception of cutting the butter in half (it had plenty w/ just half a cup) & subbing a bit of celery salt & a rib of chopped celery for the celery seed. The only changes I will make next time is to cut the tails off the shrimp. It's seems kind of silly to serve tail-on shrimp in a soup. Oh, I also added some crushed red pepper. About a tsp...maybe two. The broth is awesome...really, really flavorful. I served this w/ Mama D's Italian bread (from this site), which was the perfect bread for dipping in the broth, Bagna cauda (from this site) w/ veggies & for dessert, strawberries w/ zabaglione (also from this site). Very enjoyable dinner!
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I stayed pretty true to this recipe w/ the exception of cutting the butter in half (it had...