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Shrimp Bouillabaisse

Serves 4, as a soup course


3 tablespoons grapeseed or canola oil
1½ pounds medium shrimp, peeled, deveined and halved lengthwise, shells reserved
1 cup dry white wine
2 quarts fresh chicken stock or low-sodium canned broth
Kosher salt and freshly ground black pepper
1 small head fennel, halved, cored, ½-inch dice
1 medium yellow onion, cut into ¼-inch dice
1 large carrots, peeled and cut into ¼-inch dice
2 stalks celery, cut into ¼-inch dice
1 tablespoon paprika
1 cup shelled edamame
1 cup nonfat Greek yogurt
4 tablespoons unsalted butter, softened
1 tablespoon minced garlic
1 French baguette, cut on the bias ½-inch slices

©2010 Ming Tsai - from Simply Ming One-Pot Meals used with permission from Kyle Books


1. Heat a stockpot or other tall wide pot over high heat.  Add 2 tablespoons of the oil and swirl to coat the bottom.  When oil is hot, add the shrimp shells and saute, stirring, until the shells have turned pink, 1 to 2 minutes.  Add the wine, deglaze the pot, and reduce the liquid by half, 1 to 2 minutes.  Add the stock, season with salt and pepper, and simmer until the liquid is reduce by one quarter, 5 to 6 minutes. Strain the liquid and transfer to a large bowl.  Set aside (discard the shells).

2. Preheat the broiler.  Dry out the pan and heat over medium-high heat.  Add the remaining tablespoon of oil and swirl to coat the bottom.  When the oil is hot, add the fennel, onion, carrot, celery and paprika.  Season with salt and pepper, and saute until the vegetables are soft, about 3 minutes.  Add the strained 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. Meanwhile, in a small bowl combine the butter and garlic.  Season with salt and pepper, blend, and spread on one side of the bread slices.  Transfer to a large broiling pan and broil at the middle level until the bread is golden, 2 to 3 minutes.  Watch carefully to ensure the bread doesn't burn.

4. Ladle the soup into four serving bowls and serve with the bread.

Did you know?

People sometimes avoid eating shrimp because of the perception that shrimp's high cholesterol may be unhealthy. But in a study at Rockefeller University of volunteers eating a diet of shrimp compared to eggs, the shrimp diet resulted in a significantly better ratios of bad LDL to good HDL cholesterol compared to the egg diet. In fact, shrimp raised HDL good cholesterol by 12%, and decreased triglycerides by 13%. This effect may in large part be due to the beneficial effects of shrimp's omega-3 fatty acids.

Carotenoids can be extracted by cooking shrimp or prawn shells, and this extraction is facilitated by using oil or butter since carotenoids are more soluble in fat than in water.

Soybeans contain more isoflavones than other legumes.


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