While reheating some of the shrimp bisque, I sauteed some shrimp in garlic, olive oil, and a dash of a nice Pinot Grigio (always cook with a wine you would drink). After the shrimp were seared off (about a minute and a half each side), I cut up some fresh basil and put both in the bisque. With a nice rustic garlic roll on the side it was a delicious dinner.
I should not read this before lunch. I don't even like shrimp particularly but this looks delicious.
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