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Shrimp and Crab Bouillabaisse

Shrimp and Crab Bouillabaisse

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.

Oxmoor House JANUARY 2005

  • Yield: 5 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 0.0%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.5g
  • Carbohydrate: 9.3g
  • Fiber: 2g
  • Cholesterol: 165mg
  • Iron: 3.1mg
  • Sodium: 652mg
  • Calcium: 92mg
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Shrimp and Crab Bouillabaisse recipe

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