Shrimp & lobster bouillabaisse
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Shrimp & lobster bouillabaisse
  Shrimp    Lobster    Seafood    Beverages    Tomatoes  
Last updated 6/12/2012 1:22:53 AM. Recipe ID 55714. Report a problem with this recipe.
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      Title: Shrimp & lobster bouillabaisse
 Categories: Main dish, Seafood, Beverages, Tomatoes
      Yield: 4 Servings
      1 cn Low-sodium stewed tomatoes
      1 c  Reduced-sodium chicken broth
      1    8-oz. bottle clam juice
      3 md Leeks, sliced (one cup)
    1/2 c  Water
      1 ts Cajun seasoning
      1 ts 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 sl 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
  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
  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.

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Recipe ID 55714 (Apr 03, 2005)

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