Followed recipe with some changes suggested by other users here: doubled fennel to 1t total, added 1t thyme, 1t crushed red pepper, sauteed garlic and all herbs with 1/2 stick of butter, then added broth, 16 oz clam juice and 3 T tomato paste. Then, at the end, added a stick of butter and the juice of one lemon when I added the shrimp, so I got that nice buttery stratification that I loved at the original KS. So so so awesome! I have tried subbing budweiser for the wine, but I prefer a dry white wine to the beer, personally, even if its not quite the same flavor.
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Followed recipe with some changes suggested by other users here: doubled fennel to 1t total,...