Ingredients:

  • 1 lb raw shrimp, shells on
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely minced
  • 2 stalks celery, finely minced
  • 1 large carrot, finely grated
  • 3 cloves garlic, smashed
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste
  • 1/2 cup dry sherry
  • 3 cups high-quality seafood stock
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 8 oz lump crab meat, picked through for shells
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 tbsp fresh chives, garnished

Instructions:

  1. Peel the shrimp and set the meat aside. In a large Dutch oven, melt 2 tbsp butter over medium heat. Sauté the shrimp shells for 5 minutes until bright pink and aromatic.
  2. Pour the seafood stock into the pot with the shells. Simmer for 10 minutes to extract flavor, then strain the liquid through a fine-mesh strainer into a bowl and discard the shells.
  3. Wipe out the pot and melt the remaining 3 tbsp of butter. Add the minced onion, celery, and grated carrot. Cook until translucent and soft.
  4. Stir in the smashed garlic and tomato paste. Cook for 2 minutes until the paste darkens to a deep rust color.
  5. Sprinkle the flour over the vegetables and whisk for 1-2 minutes to create a roux. Gradually deglaze the pan with the dry sherry, scraping up any browned bits.
  6. Slowly whisk in the reserved shrimp-infused stock, smoked paprika, and dried thyme. Simmer for 10 minutes until thickened. Use an immersion blender if a smoother base is desired.
  7. Lower the heat and stir in the heavy cream, Worcestershire sauce, and the raw shrimp meat. Simmer gently for 3-4 minutes until shrimp are opaque.
  8. Gently fold in the lump crab meat. Season with salt and white pepper. Heat through for 1 minute without boiling, then serve garnished with fresh chives.