Ingredients
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat (fresh or canned)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups seafood or chicken stock
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Sauté onion and celery until softened, then add garlic and cook until fragrant.
- Stir in tomato paste and cook for 2 minutes. Sprinkle in flour and stir to form a roux.
- Gradually whisk in stock and wine, avoiding lumps. Add bay leaf, Old Bay seasoning, paprika, salt, and pepper.
- Simmer for 15 minutes to thicken and develop flavor.
- Reduce heat and stir in heavy cream.
- Add shrimp and crab and cook gently for 5–7 minutes, until shrimp are pink and crab is heated through.
- Remove bay leaf and adjust seasoning to taste.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
- Blend part of the soup before adding seafood for a silkier texture.
- Use cognac or sherry instead of white wine for richer flavor.
- For added texture, stir in small cooked pasta or diced potatoes.
- Spice it up with a pinch of cayenne or red pepper flakes.
- Store leftovers in the fridge for up to 3 days; reheat gently to avoid separating the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 840mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 165mg
