Shrimp Bouillabaisse Fondue

Shrimp Bouillabaisse Fondue
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon ground red pepper
  • 2 (8-ounce) bottles clam juice
  • 1 teaspoon grated orange rind
  • ¼ teaspoon salt
  • 1 teaspoon grated orange rind
  • ¼ teaspoon black pepper
  • ¼ teaspoon black pepper
  • + 21 more ingredients
    • 1/8 teaspoon ground red pepper
    • ½ teaspoon garlic powder
    • 3 garlic cloves, minced
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 2 ¼ pounds large shrimp, peeled and deveined
    • 9 ounces French bread, toasted and cut into 1-inch cubes
    • 9 ounces French bread, toasted and cut into 1-inch cubes
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • 3 garlic cloves, minced
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • ½ teaspoon garlic powder
    • 2 ¼ pounds large shrimp, peeled and deveined
    • ¼ teaspoon saffron threads
    • 1 cup dry white wine
    • 2 (8-ounce) bottles clam juice
    • ¼ teaspoon saffron threads
    • 2 cups diced fennel bulb (about 1 bulb)
    • 1 tablespoon olive oil
    • 2 cups diced fennel bulb (about 1 bulb)
    • 1 cup dry white wine

Combine first 5 ingredients in a bowl; toss gently to coat. Heat oil in a large skillet over medium-high heat. Add shrimp mixture; sauté 3 minutes or until shrimp are done. Remove shrimp from pan; set aside. Add fennel and minced garlic to pan; sauté 3 minutes or until tender. Add wine and next 4...

View full recipe at My Recipes

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