Close to the real thing. From what I remembered though, when the bowl was in front of you it would steam out amazing odors. I didn't get that when I made this so I modified it to my own liking. Here's what I did differently: First I used Diedre's recommendations for everything she mentions, like reducing the tomato paste (i actually used a couple tablespoons of Snap-E-Tom instead if you've never tried it do, you will love it in place of v8 spicy), adding more clam broth, etc. At the end I added more butter (only using a little at first) and then some lemon juice, maybe a tablespoon or 2 so that the broth will separate. I remembered this murky separation in the KS from when I was a teenager loving this restaurant. I also splashed cream in at the very end to give it that creamier consistency, the soup should break at the oil level and underneath it should be a milky broth with a pile of spices at the bottom. In no order, I added a dash of onion powder, garlic powder, worchesteshire, coriander, and Paul Prudhomme's seasoning (poultry or seafood is fine). I also removed the shells from the shrimps, threw them in and stewed the shells in the broth while I deveined the shrimps. Then I scooped all of the extra spices and shells out with a strainer before cooking the shrimps for the final 3 minutes. I think it came out "killer"!! Will keep trying to get it even closer!!
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Close to the real thing. From what I remembered though, when the bowl was in front of you it...