kathymichigan Recipe Reviews (Pg. 1) - Allrecipes.com (10456624)

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Shrimp and Crab Bisque

Reviewed: Jun. 16, 2008
I think stock was left out of the recipe by mistake. I made two cups of stock out of the shells and added the boullion to it, then slowly stirred it into the roux and allowed it to reduce. The final texture was not as thick as the original recipe but the portion size went much further.
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