Shrimp & Lobster Bouillabaisse Recipe
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Ingredients : Shrimp & Lobster Bouillabaisse Recipe
1 can Low-sodium stewed tomatoes
1 cup Reduced-sodium chicken broth
1 8-oz. bottle clam juice
3 medium Leeks, sliced (one cup)
1/2 cup Water
1 tsp Cajun seasoning
1 tsp Finely shredded orange peel
1 8-oz. fresh or frozen
Lobster tail or 6 oz. cooked
Lobster, cut into chunks, or
One 8 oz. pkg. frozen
Lobster-shaped fish pieces,
(surimi) thawed
8 oz Fresh or frozen peeled and
Deveined shrimp
4 slice French bread, toasted (opt.)
Snipped fresh parsley (opt.)
In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice,
leeks, water, Cajun seasoning, and orange peel. Bring to boiling;
reduce heat cover and simmer for 10 minutes.
Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use
kitchen shears to cut lengthwise through the lobster shell. Turn tail
over and cut through underside shell and meat. Cut each halved tail
crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces
total.
Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked
lobster or surimi at this point.) Bring almost to boiling, then
reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just
turn pink.
Add cooked lobster or surimi, if using; simmer about 1 minute if
using; simmer about 1 minute more or till heated through.
To serve, place a bread slice into each soup bowl, if desired. Spoon
shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish
servings.
NUTRITION FACTS: 151 cal., 1 g total fat (0 g sat. fat), 118 mg.
chol., 579 mg sodium, 16 g carbo., 5 g fiber, 20 g. prot. Daily
Value: 19% vit. A, 47% vit. C, 8% calcium, and 79% iron.
Source: BETTER HOMES AND GARDENS, January 1994
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