Ingredients
- 1 lb raw shrimp, peeled and deveined
- 8 oz lump crab meat, picked over for shells
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup dry cooking sherry
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Chop half of the shrimp into bite-sized pieces, leaving the remaining shrimp whole. Set aside.
- Melt butter in a large pot over medium heat. Add onion and sauté 4–5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over mixture and stir continuously for 2–3 minutes to form a light roux.
- Gradually whisk in seafood stock until smooth. Stir in tomato paste.
- Add heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Season with paprika, cayenne (if using), thyme, salt, and pepper. Simmer 10 minutes.
- Add chopped shrimp and cook 3–4 minutes until pink and opaque.
- Stir in whole shrimp, crab meat, and sherry. Simmer gently 3–4 more minutes.
- Finish with lemon juice and parsley. Adjust seasoning as needed.
- Serve hot, garnished with additional parsley if desired.
Notes
- Avoid boiling after adding seafood to prevent overcooking.
- Blend part of the soup for a smoother texture if desired.
- Use lump crab meat for best flavor and texture.
- Store refrigerated up to 3 days.
- Reheat gently over low heat to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 210 mg
