Epicurious member Joan Higgins's velvety, rich, delicious shrimp bisque takes a classic recipe and amplifies everything that's best about it, which is why we chose it for The Epicurious Cookbook, where it appears on page 120
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The bisque calls for extra shrimp--"to ensure that everybody gets a piece of shrimp with each spoonful!" as she explained (we like your priorities, Ms. Higgins). The creamy base is infused with paprika and nutmeg, with the spices carefully proportioned to optimize the bisque's beautiful pale-orange color. And for such an elegant first course
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This is a great recipe to serve as an opener for a holiday meal. Joan traditionally serves it at Thanksgiving, but we can see it working well as part of an Easter dinner too. "I always serve this bisque in my fine china," Joan told us. "It's so rich and deserves a nice presentation!"
Hallmark官网Thanks for your beautiful recipe
Aveeno, Joan, and the guests at my next dinner party thank you too...
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