Shrimp Bouillabaisse Recipe - cooking recipe
Ingredients
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3 tablespoons canola oil
1 1/2 lbs medium shrimp, peeled, and halved lengthwise, shells reserved (I use frozen bags)
1 cup dry white wine
2 quarts chicken broth
salt and black pepper
2 -3 green onions, sliced
1 medium onion, diced
1 large carrot, diced
2 celery ribs, diced
1 tablespoon paprika
1 cup shelled edamame (can use steamable bags)
1 cup Greek yogurt
4 tablespoons unsalted butter, softened
1 tablespoon minced garlic
4 slices frozen texas garlic toast
Preparation
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Heat a large pot over high heat. Add 2 T of the oil. When the oil is hot, add the shrimp shells and saute, stirring, until the shells have turned pink, 1-2 minutes. Add the wine, deglaze the pot and simmer, 1-2 minutes. Add the stock, season with salt and pepper, and simmer 5-6 minutes. Strain the liquid and transfer to a large bowl. Set aside stock. Discard the shells.
Heat large pot over medium-high heat. Add the remaining T of oil. When the oil is hot, add green onion, onions, carrot, celery and paprika. Season with salt and pepper and saute until the vegetables are soft, about 3 minutes. Add the stock, shrimp and edamame, and simmer until the shrimp are just cooked through, about 3 minutes. Whisk in the yogurt and adjust the seasoning, if necessary.
Heat skillet on the stove and cook Texas Toast according to box directions (couple minutes both sides).
Ladle the soup into 4 individual serving bowls and serve with the bread.
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