Shrimp and Crab Bouillabaisse
|Unpeeled shrimp||1 Pound|
|Water||6 Cup (96 tbs)|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Tomato||2 Cup (32 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Canned no salt added chicken broth||3 Cup (48 tbs), undiluted|
|Lump crabmeat||1⁄2 Pound, drained|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
Peel and devein shrimp.
Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well, and set aside.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add tomato and next 5 ingredients; saute 5 minutes or until onion is tender.
Add broth; bring to a boil.
Add shrimp, clams crabmeat, cilantro, and wine.
Reduce heat, and simmer 2 minutes.
serve as desired.