Shrimp and Crab Bouillabaisse

Oxmoor House
Traditionally, a bouillabaisse is served over thick slices of French bread. This low-carb version omits the bread and highlights the rich blend of flavors from the spiced broth, savory vegetables, and fresh seafood.
5 servings (serving size: 1 1/2 cups)


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1 pound unpeeled medium shrimp
6 cups water
Olive oil-flavored 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 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1/2 pound fresh lump crabmeat, drained
1/2 cup chopped fresh cilantro
1/4 cup dry white wine


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 are done. 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; sauté 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.

carbo rating: 8

Created date

April 2008

Nutritional Information

Calories 188
Caloriesfromfat 0.0 %
Fat 3.4 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.5 g
Carbohydrate 9.3 g
Fiber 2 g
Cholesterol 165 mg
Iron 3.1 mg
Sodium 652 mg
Calcium 92 mg