Description
A rich, velvety soup bursting with flavors from crab and shrimp, perfect for a chilly evening.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 bay leaf
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 cup fresh or canned crab meat, drained
- 1 cup shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by heating the olive oil and butter in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic, paprika, and cayenne pepper, cooking for another minute.
- Add the seafood stock or chicken broth along with the bay leaf. Bring to a simmer and cook for about 10 minutes.
- Stir in the heavy cream and allow it to thicken slightly, then add the crab and shrimp. Cook for an additional 5 minutes until the shrimp is pink and tender.
- Remove the bay leaf and season with salt and pepper. Stir in the fresh parsley for added freshness.
- Serve warm, garnished with parsley or alongside crusty bread.
Notes
For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative. Be careful not to overcook the shrimp to avoid a rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg