This is one of my family's all-time favorite soup recipes - we've made it often since it was first published. We double the recipe (except for the wine - doubling that gives it a little too much of an alcohol taste). This freezes well, also, if you have any leftovers at all! I made it for a Christmas family pot-luck this year, and they licked the pot clean! I just wish it was a little more economical - we'd probably have it every week. Only caution - make sure you don't over-cook the shrimp. It really only needs a minute or two in the hot liquid to cook just right.
Photo: Beth Dreiling; Styling: Cari South
Yield: Makes 8 cups
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- 1/2 pound unpeeled, medium-size fresh shrimp
- 1/2 pound fresh crabmeat
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery ribs, chopped
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup dry white wine or chicken broth
- 1 (8-oz.) bottle clam juice
- 5 red potatoes, peeled and diced
- 1 tablespoon Old Bay seasoning
- 1/2 cup heavy cream
- Garnish: chopped fresh parsley
- 1. Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.
- 2. Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.
- 3. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink. Garnish, if desired.
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