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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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