Ingredients:
1/2 lb shrimp, peeled and deveined
1/2 lb lump crab meat
4 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups seafood or chicken broth
1 cup heavy cream
1/2 cup white wine (optional)
1 tsp Old Bay seasoning
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Make the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly.
Add Liquids: Slowly pour in the broth and white wine (if using), stirring until the mixture thickens. Add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Bring to a simmer.
Add Seafood: Stir in the shrimp and crab meat. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Serve: Garnish with fresh parsley and serve warm with crusty bread.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Kcal: 350 kcal
Servings: 4 servings
