Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and finely chopped (approx. 1 cup / 120g)
  • 2 celery stalks, finely chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) seafood stock (or chicken stock as a substitute)
  • 1 cup (240ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) peeled and deveined shrimp, roughly chopped
  • 8 ounces (225g) cooked crabmeat, picked through for shells
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30 ml) dry sherry
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Melt butter in large pot or Dutch oven. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Stir in flour and cook for 1 minute, stirring constantly, to form a roux.
  3. Gradually whisk in seafood stock and white wine (if using), scraping up any browned bits from the bottom of the pot. Add thyme, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  4. Add chopped shrimp to the pot. Simmer until shrimp is pink and cooked through, about 3-5 minutes.
  5. If desired, use an immersion blender to blend the soup until smooth (or carefully blend in batches in a regular blender).
  6. Stir in crabmeat, heavy cream, and sherry (if using). Heat through gently, being careful not to boil. Season with salt and pepper to taste.
  7. Ladle into bowls. Garnish with fresh parsley and serve with lemon wedges.