ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp and Crab Bouillabaisse

Yield 5 servings.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Cooking Light Collection