🥣 Instructions
1. Sauté seafood
- Heat 2 tbsp butter in a large pot.
- Add shrimp and crab, sauté 2–3 minutes.
- Season with salt and pepper, remove from pot, and set aside.
2. Cook veggies
- In the same pot, melt 3 tbsp butter.
- Add onion, carrot, and celery.
- Cook until softened, 5–7 minutes.
- Add garlic, cook 1 minute.
3. Make the roux
- Sprinkle flour over vegetables.
- Stir constantly 2 minutes to eliminate raw taste.
4. Add wine and broth
- Slowly whisk in wine (if using) and broth.
- Bring to a simmer and cook 10 minutes until thickened.
5. Blend (optional but recommended)
- Use an immersion blender to purée until smooth
(or leave some texture if you like).
6. Add cream and seafood
- Stir in cream + milk.
- Add shrimp and crab back.
- Season with paprika, Old Bay/Cajun, cayenne, nutmeg, salt, and pepper.
- Simmer gently 8–10 minutes.
Do not boil to avoid curdling.
7. Taste & Adjust
- Add more salt, pepper, or paprika.
- A squeeze of fresh lemon brightens everything.
🍽️ Serving
Serve hot with:
- Crusty bread
- Garlic toast
- Oyster crackers
- A sprinkle of chives or parsley
💡 Tips
- For extra richness: replace milk with cream.
- Add 1 tbsp tomato paste for a deeper color.
- Add lobster or scallops for luxury.
- Freeze without seafood; add seafood when reheating.
🔥 Quick Mini-Version (20 mins)
- Sauté shrimp + crab in butter.
- Add 1 onion + garlic.
- Add 2 tbsp flour.
- Add 2 cups broth.
- Simmer and blend.
- Add 1 cup cream.
- Season + simmer 5 minutes.
- Done!
😍 Flavor Profile
Creamy, buttery, seafood-forward, slightly sweet with subtle spice, silky texture like fine dining.
If you want, I can write a short, blog-friendly version, video script style, or SEO optimized post for your website.
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