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Ingredientes
- 1/2 tsp garlic pwdr
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp grnd red pepper
- 2Â 1/4 lb large shrimp, peeled and deveined
- 1 Tbsp. extra virgin olive oil
- 2 c. diced fennel bulb (about 1 large bulb)
- 3 clv garlic, chopped
- 1 c. dry white wine
- 1 tsp grated orange rind
- 1/4 tsp saffron threads
- 2 x (8-ounce. bottles clam juice
- 1 x (14 1/2-ounce.) can diced tomatoes, undrained
- 9 ounce French bread, toasted and cut into 1-inch cubes
Direcciones
- In a large bowl, combine the garlic pwdr, salt, black pepper, grnd red pepper and shrimp. Toss gently to coat the shrimp with the spices. In a large skillet, heat the oil over medium-high heat. Add in the shrimp mix; saute/fry 3 min or possibly till shrimp are done.
- Remove shrimp from pan; set aside. Add in the fennel and garlic cloves to the skillet and saute/fry 3 min or possibly till tender. Add in the wine, orange rind, saffron, clam juice and tomatoes. Bring the mix to a boil; reduce the heat and simmer 5 min.
- Cold slightly, then transfer the mix to a blender and process till smooth. Pour the mix into a fondue pot and keep hot over a medium flame. Serve with the shrimp and bread.
- Cook's note: This fondue contains ingredients which are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 371 | |
| Calories from Fat 54 | 15% |
| Total Fat 6.07g | 8% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 684mg | 28% |
| Potassium 565mg | 16% |
| Total Carbs 30.17g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.24g | 1% |
| Protein 40.22g | 64% |
