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Yummy with just enough spice!

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Super Wifey July 07, 2009

Brilliant recipe! The technique of saute-ing the unpeeled shrimp in the oil (2 tablespoons sufficient) and then using the infused oil to sweat the vegetables results in a truly remarkable broth. I did tone down the hot sauce and cayenne a bit, and used fresh baby spinach instead of the cabbage but otherwise followed instructions--tho I was sparing with the heavy cream. Thank you, Sherry!

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Chef Kate February 29, 2008
Peruvian Shrimp-And-Corn Chowder