Shrimp Bouillabaisse Recipe

• tablespoons canola oil↗3
• lbs medium shrimp, peeled, and halved lengthwise, shells reserved (I use frozen bags)↗1 1⁄2
• cup dry white wine↗1
• quarts chicken broth↗2
• salt and black pepper
• green onions, sliced↗2 -3
• medium onion, diced↗1
• large carrot, diced↗1
• celery ribs, diced↗2
• tablespoon paprika↗1
• cup shelled edamame (can use steamable bags)↗1
• cup Greek yogurt↗1
• tablespoons unsalted butter, softened↗4
• tablespoon minced garlic1
• slices frozen texas garlic toast4

Step-by-step instructions

1. 1

   Heat a large pot over high heat. Add 2 T of the oil. When the oil is hot, add the shrimp shells and sauté, stirring, until the shells have turned pink, 1-2 minutes. Add the wine, deglaze the pot and simmer, 1-2 minutes. Add the stock, season with salt and pepper, and simmer 5-6 minutes. Strain the liquid and transfer to a large bowl. Set aside stock. Discard the shells.

2. 2

   Heat large pot over medium-high heat. Add the remaining T of oil. When the oil is hot, add green onion, onions, carrot, celery and paprika. Season with salt and pepper and sauté until the vegetables are soft, about 3 minutes. Add the 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. 3

   Heat skillet on the stove and cook Texas Toast according to box directions (couple minutes both sides).

4. 4

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