Shrimp Bouillabaisse

Name: Shrimp Bouillabaisse
Yield: 4
Ingredients: 3 tablespoons grapeseed or canola oil; 1 ½ pounds medium (U 13-15) shrimp, peeled, deveined, and halved lengthwise, shells reserved; 1 cup dry white wine; 2 quarts fresh chicken stock or low-sodium canned chicken broth; Kosher salt and freshly ground black pepper; 1 small fennel bulb, halved, cored, and cut into ½-inch dice; 1 medium onion, cut into ¼-inch dice; 1 large carrot, peeled and cut into ¼-inch dice; 2 celery stalks, cut into ¼-inch dice; 1 tablespoon paprika; 1 cup shelled edamame; 1 cup Greek yogurt; 4 tablespoons (½ stick) unsalted butter, softened; 1 tablespoon minced garlic; 1 baguette, cut on the bias into ½-inch slices

Shrimp Bouillabaisse was pinched from <a href="http://www.thedailymeal.com/shrimp-bouillabaisse" target="_blank">www.thedailymeal.com.</a>

"Traditional bouillabaisse is a marvelous dish that requires many kinds of seafood and a lot of time to make. My quicker version delivers all the thrills of the original but uses only shrimp, plus fennel and edamame. Yogurt adds a sense of the characteristic creaminess, and buttery garlic bread completes the meal...."

INGREDIENTS

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3 tablespoons grapeseed or canola oil

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1 ½ pounds medium (U 13-15) shrimp, peeled, deveined, and halved lengthwise, shells reserved

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1 cup dry white wine

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2 quarts fresh chicken stock or low-sodium canned chicken broth

•

Kosher salt and freshly ground black pepper

•

1 small fennel bulb, halved, cored, and cut into ½-inch dice

•

1 medium onion, cut into ¼-inch dice

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1 large carrot, peeled and cut into ¼-inch dice

•

2 celery stalks, cut into ¼-inch dice

•

1 tablespoon paprika

•

1 cup shelled edamame

•

1 cup Greek yogurt

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4 tablespoons (½ stick) unsalted butter, softened

•

1 tablespoon minced garlic

•

1 baguette, cut on the bias into ½-inch slices

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