Crab & Shrimp Soup (Print Version)
# Ingredients:
→ Seafood
01 -
8 ounces of peeled shrimp, diced
02 -
8 ounces of crabmeat
→ Base
03 -
1 tablespoon of tomato paste
04 -
4 tablespoons of butter
05 -
1 and 1/2 cups of heavy cream
06 -
2 cups of milk
07 -
1/3 cup of celery, finely chopped
08 -
1/3 cup of green onions, minced
09 -
3 tablespoons of all-purpose flour
→ Seasonings
10 -
Salt and pepper as needed
11 -
Chopped parsley for sprinkling
12 -
1 teaspoon of Old Bay spice mix
# Instructions:
01 -
In a large pan over medium heat, melt the butter. Toss in the green onions and celery, letting them soften up while stirring occasionally.
02 -
Mix in the flour to make a paste. Let it cook briefly. Heat the milk separately while you stir.
03 -
Slowly pour the warm milk into the roux, whisking so it stays smooth. Throw in the tomato paste, heavy cream, Old Bay spice, plus salt and pepper. Keep whisking until blended.
04 -
Lower the heat and let everything simmer. Stir on occasion until the mixture starts to thicken.
05 -
Stir in the crab and shrimp, cooking just until everything is hot. Sprinkle some parsley on top before serving.
# Notes:
01 -
Pairs well as an appetizer or main dish.
02 -
Freshly caught seafood makes a big difference.