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Killer Shrimp Soup

Reviewed: Aug. 19, 2008
I have made this twice now and still not completely satisfied...I had eaten at the KS in Studio City since about 1996 and I am still looking for that "UMPH" in this recipe. I added to much tomato paste the 1st time and to much fennel the 1st time. I see that people say the recipe calls for to much butter, yet I think that may be the key for the "creaminess" th KS recipe had. The 2nd time I made it I added no fennel at all, lots more rosemary, crushed red pepper and less butter. I found the enitre recipe WAY TO SALTY and that killed it for me (no Pun) and I could not figure out to fix it. Sodium free broth I suppose. So my point is, it is not perfect - almost there but still missing something. I am going to keep on trying and I think next time no celery seed either. Anybody have any hints?
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