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Ingredients:
½ lb shrimp, peeled, deveined, chopped
½ lb lump crab meat, shells removed
4 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp flour
2 cups seafood stock (or chicken stock)
1 cup heavy cream
½ cup whole milk
¼ cup dry white wine (optional)
2 tbsp tomato paste
1 tsp Old Bay seasoning
½ tsp smoked paprika
Salt & pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Optional: a dash of hot sauce
Instructions:
Sauté the Aromatics:
In a large pot, melt butter over medium heat.
Add onion and cook until soft (3–4 mins).
Add garlic and cook for another 30 seconds.
Make the Base:
Stir in flour to make a roux, cook for 1 minute.
Slowly whisk in seafood stock and wine, stirring constantly until smooth.
Add Cream and Seasoning:
Stir in tomato paste, heavy cream, and milk.
Add Old Bay, paprika, salt, and pepper.
Simmer gently for 10 minutes to let flavors blend.
Add Seafood:
Stir in shrimp and crab meat
