Shrimp and Crab Bouillabaisse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 pound unpeeled medium-size fresh shrimp |
6 cups water |
olive oil-flavored vegetable cooking spray |
1 teaspoon olive oil |
2 cups chopped tomato |
1 cup chopped onion |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
3 cloves garlic, minced |
3 cups canned no-salt-added chicken broth, undiluted |
1/2 pound fresh lump crabmeat, drained |
1/2 cup chopped fresh cilantro |
1/4 cup dry white wine |
5 (1-ounce) slices french bread, toasted |
Directions:
1. 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.
2. 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.
3. To serve, place 1 bread slice in each of 5 bowls; ladle 1 1/2 cups soup over each serving.
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