Ingredients:

  • 1 lb raw shrimp, shells and tails removed and reserved
  • 1 lb jumbo lump crabmeat, picked over for shells
  • 1 tbsp olive oil
  • 1 cup dry white wine
  • 4 cups low-sodium seafood stock
  • 2 tbsp unsalted butter
  • 1 large sweet onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 cup sherry wine
  • 1 cup evaporated milk
  • Salt and white pepper to taste
  • Fresh chives and a pinch of cayenne for garnish

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Toss in the reserved shrimp shells and sear until they turn bright pink and slightly charred, approximately 5 minutes.
  2. Deglaze the pot with the dry white wine, scraping the bottom to release the brown bits (fond). Add the seafood stock and simmer for 15 minutes. Strain the liquid through a fine-mesh sieve and discard the shells.
  3. In the same pot, melt the butter over medium heat. Sauté the diced onion, carrots, and celery until soft and translucent.
  4. Stir in the minced garlic, tomato paste, and smoked paprika. Cook for 3 minutes until the paste darkens slightly. Pour in the sherry wine to deglaze.
  5. Return the strained shell stock to the pot. Simmer for 10 minutes until the vegetables are very tender. Use an immersion blender to puree the base until completely smooth and aerated.
  6. Stir in the evaporated milk and raw shrimp meat. Simmer for 3 minutes until shrimp are pink and curled. Season with salt and white pepper.
  7. Turn off the heat. Fold in the jumbo lump crabmeat. Heat for 2 minutes until the seafood is warmed through.
  8. Ladle into bowls and garnish with fresh chives and a pinch of cayenne pepper.