Shrimp Bouillabaisse Recipe

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large pot over high heat. Add 2 T of the oil. When the oil is hot, add the shrimp shells and sauté, 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 sauté 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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