Shrimp and Crab Bouillabaisse Recipe
Ingredients
| Medium | 1 pound, unpeeled | |
| Water | 6 Cup (16 tbs) | |
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Tomato | 2 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| 3 cups canned no-salt-added chicken broth, undiluted | ||
| Crabmeat | 1/2 pound, drained | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| French bread slice | 5 , toasted | |
Directions
Peel and devein shrimp.
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.
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.
Chef
