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.
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
How to Make It
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.
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.