Do you love seafood bisques but find yourself wishing for something lighter on occasion? This cream-free bisque is a beautiful marriage of shrimp, brandy and aromatics and uses cooked rice in place of the cream. You'd never know!
Read MoreThis is a scrumptious treat that was highlighted in the Recipe Redux column that Amanda Hesser used to write for the NYTimes Magazine. I've made this recipe countless times, and it always receives rave reviews!
Read Moremusings from a stay-at-home, cooking-obsessed mom
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