Ingredients:

  • 1 lb raw shrimp, shell-on (shells reserved)
  • 8 oz lump crab meat, drained
  • 2 tbsp unsalted butter
  • 1 large leek, white and light green parts only, finely diced
  • 1 carrot, finely grated
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1/2 cup dry sherry
  • 4 cups seafood stock, low sodium
  • 1 cup half-and-half
  • 1/2 tsp salt
  • 1 tsp Old Bay seasoning
  • 1 sprig fresh thyme

Instructions:

  1. Peel the shrimp and set the meat aside. Reserve the shells for the flavor infusion.
  2. In a large pot over medium heat, melt the butter. Add the shrimp shells and sauté for 5 minutes, pressing down on the shells to extract the oils. Remove and discard the shells, leaving the infused butter in the pot.
  3. Add the diced leeks and grated carrots to the pot. Sauté for 5 minutes until soft. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste darkens slightly.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a blonde roux.
  5. Slowly pour in the dry sherry to deglaze the pan, scraping up any browned bits. Gradually whisk in the seafood stock and add the thyme and Old Bay seasoning.
  6. Bring to a gentle simmer and cook for 15 minutes. For an extra silken texture, remove the thyme sprig and use an immersion blender to partially blend the vegetable base.
  7. Lower the heat and stir in the half-and-half, reserved shrimp meat, and lump crab meat. Simmer gently for 3-5 minutes until the shrimp are pink and cooked through. Season with salt to taste and serve.