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This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks North Palm Beach, Florida
Originally published as Spicy Seafood Bisque in Taste of Home June/July 2004, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 21, 2013 by girliesmom
This is one of my favorite soups. When I want to splurge, I use "real," chopped crabmeat, rather than the canned.
Reviewed on Jan. 03, 2012 by VickyGr
I've made this time and time again. One of my favorite recipes. I usually omit the crab, still turns out great. Easy to make and full of flavor.
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