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Shrimp and Crab Bouillabaisse Recipe
|Unpeeled shrimp||1 Pound|
|Water||6 Cup (96 tbs)|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Tomato||2 Cup (32 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Canned no salt added chicken broth||3 Cup (48 tbs), undiluted|
|Lump crabmeat||1⁄2 Pound, drained|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|French bread slices||5 Ounce, toasted|
Serving size: Complete recipe
Calories 1556 Calories from Fat 199
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 4.9 g24.3%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 2901 mg120.9%
Total Carbohydrates 125 g41.8%
Dietary Fiber 13.4 g53.6%
Sugars 21.3 g
Protein 184 g368.2%
Vitamin A 91.3% Vitamin C 129.1%
Calcium 51.4% Iron 111.8%
*Based on a 2000 Calorie diet
Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well, and set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add tomato and next 5 ingredients; saute 5 minutes or until onion is tender.
Add broth; bring to a boil.
Add shrimp, crabmeat, cilantro, and wine.
Reduce heat, and simmer 2 minutes.
To serve, place 1 bread slice in each of 5 bowls; ladle 1 1/2 cups soup over each serving.