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"Nice recipe, Getting ready to do it now! I generally use a shellfish stock, in this case made with the crab shells instead of using chicken stock. I also love the taste of paprika, which along with the cayenne will pink the color right up!"
"I came across this recipe a couple of years ago, and it is great! I basically quadruple the amount of shallots, and use a little more butter than the recipe calls for, but it always gets rave reviews!"