Shrimp Bouillabaisse Recipe

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons canola oil
• 1 1/2 lbs medium shrimp, peeled, and halved lengthwise, shells reserved (i use frozen bags)
• 1 cup dry 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

Recipe

• 1 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.
• 2 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.
• 3 heat skillet on the stove and cook texas toast according to box directions (couple minutes both sides).
• 4 ladle the soup into 4 individual serving bowls and serve with the bread.