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Receta Shrimp Bouillabaisse Fondue
by Global Cookbook

Shrimp Bouillabaisse Fondue
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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
  • 2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.