1 can low-sodium stewed tomatoes
1 cup reduced-sodium chicken broth
1 8-oz. bottle clam juice
3 medium leeks, sliced (one cup)
1/2 cup water
1 tsp cajun seasoning
1 tsp finely shredded orange peel
1 8-oz. fresh or frozen
1 lobster tail or 6 oz. cooked
1 lobster, cut into chunks, or
1 one 8 oz. pkg. frozen
1 lobster-shaped fish pieces,
1 (surimi) thawed
8 oz fresh or frozen peeled and
1 deveined shrimp
4 slice french bread, toasted (opt.)
1 snipped fresh parsley (opt.)
A Recipe for
Shrimp & Lobster Bouillabaisse
Herb Tip |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
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| Mark Twain (1835 - 1910) |
Food Tip |
This is a recipe for Shrimp & Lobster Bouillabaisse from the recipe cookbook of Recipes-to-go (Meal)
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
All happiness depends on a leisurely breakfast. |
| John Gunther |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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| Barbara Grizzuti Harrison |
In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice,
leeks, water, Cajun seasoning, and orange peel. Bring to boiling;
reduce heat cover and simmer for 10 minutes.
Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use
kitchen shears to cut lengthwise through the lobster shell. Turn tail
over and cut through underside shell and meat. Cut each halved tail
crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces
total.
Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked
lobster or surimi at this point.) Bring almost to boiling, then
reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just
turn pink.
Add cooked lobster or surimi, if using; simmer about 1 minute if
using; simmer about 1 minute more or till heated through.
To serve, place a bread slice into each soup bowl, if desired. Spoon
shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish
servings.
NUTRITION FACTS: 151 cal., 1 g total fat (0 g sat. fat), 118 mg.
chol., 579 mg sodium, 16 g carbo., 5 g fiber, 20 g. prot. Daily
Value: 19% vit. A, 47% vit. C, 8% calcium, and 79% iron.
Source: BETTER HOMES AND GARDENS, January 1994
Serves: 4
Shrimp & Lobster Bouillabaisse Recipe brought to you by Recipes To-Go