Party it Up with Cooking Light and a Shrimp Bouillabaisse Fondue

Becky Luigart-Stayner

Welcome Suppers to another edition of the Cooking Light Virtual Supper Club where each month we create a menu from the pages of Cooking Light magazine. If you would like to join us for one month throughout the year just send us a note and we will give you your choice of months to join in.This month we are partying and celebrating birthdays; a theme chosen by our very own Giz of Equal Opportunity Kitchen. 

Let's see what our members have brought to the table to celebrate!!! Break out the sparklers and the good china! We are up to something special.

Jerry of Jerry's Thoughts, Musing and Rants starts us off with a Champagne Pomegranate Cocktail.

I brought along as an appetizer a superb Shrimp Bouillabaisse Fondue. This fondue contains ingredients that are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.

Since it is a party we have two desserts. Sandi of The Whistestop Cafe Cooking wows us with Butter Crunch Lemon Cheese Bars and since it is Giz' party she brings a seasonal Peach Ice Cream from her Equal Opportunity Kitchen.

We are missing many aspects of a special celebratory supper. What would you bring to the table? The more the merrier. We need a main dish, soup, salad, side dish...... it is limited only by your imagination!!!

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• **Shrimp Bouillabaisse Fondue**

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1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 1/4 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil 
• 2 cups diced fennel bulb (about 1 bulb)
• 3 garlic cloves, minced
• 1 cup dry white wine 
• 1 teaspoon grated orange rind
• 1/4 teaspoon saffron threads
• 2 (8-ounce) bottles clam juice
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 9 ounces French bread, toasted and cut into 1-inch cubes 
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• Combine the shrimp with garlic powder, salt, black and red peppers in a medium-sized bowl. Toss gently to coat.
• In a large skillet over medium-high heat add shrimp and sauté 3 minutes or until shrimp is done but not overcooked and rubbery. Remove from pan and set aside. Add fennel and minced garlic to pan; sauté 3 minutes or until tender. Add wine, grated orange rind, saffron, clam juice and diced tomatoes. Bring ingredients to a boil, reduce heat, and simmer 5 minutes. Place mixture in a blender and process until smooth. Pour this mixture into a fondue pot. Keep warm over medium flame. Serve with shrimp and bread.
• Makes a great appetizer!!!
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• You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.