Shrimp and Crab Bouillabaisse

Oxmoor House
5 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 229
Caloriesfromfat 13 %
Fat 3.3 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 1 g
Protein 22.9 g
Carbohydrate 24 g
Fiber 0.0 g
Cholesterol 135 mg
Iron 0.0 mg
Sodium 408 mg
Calcium 0.0 mg