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Shrimp Bouillabaisse Fondue

  • 6servings
  • 345calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon garlic powder

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 1/8 teaspoon ground red pepper

  5. 2 1/4 pounds large shrimp, peeled and deveined

  6. 1 tablespoon olive oil

  7. 2 cups diced fennel bulb (about 1 bulb)

  8. 3 garlic cloves, minced

  9. 1 cup dry white wine

  10. 1 teaspoon grated orange rind

  11. 1/4 teaspoon saffron threads

  12. 2 (8-ounce) bottles clam juice

  13. 1 (14 1/2-ounce) can diced tomatoes, undrained

  14. 9 ounces French bread, toasted and cut into 1-inch cubes

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients in a bowl; toss gently to coat. Heat oil in a large skillet over medium-high heat. Add shrimp mixture; sauté 3 minutes or until shrimp are done. Remove shrimp from pan; set aside. Add fennel and minced garlic to pan; sauté 3 minutes or until tender. Add wine and next 4 ingredients (wine through tomatoes). Bring to a boil; reduce heat, and simmer 5 minutes. Place mixture in a blender; process until smooth. Pour into a fondue pot; keep warm over medium flame. Serve with shrimp and bread.

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