Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1. Peel the shrimp and reserve them. Keep the heads and ...
Originating from Northern Spain, Chef Volker's interpretation of the traditional Basque Soup yields a light and very flavorful dish that can be served as both an appetizer and an entrée. This cooking ...
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