Ingredients:

  • 1 lb raw large shrimp, peeled and deveined (shells reserved)
  • 5 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 1/2 cup dry sherry
  • 4 cups seafood stock
  • 1 large leek, white and light green parts only, finely minced
  • 2 stalks celery, finely minced
  • 3 cloves garlic, grated
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 lb lump crab meat, picked over for shells
  • 1.5 cups heavy cream (36% milkfat)
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh chives, finely snipped
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium-high heat. Add reserved shrimp shells and sauté for 5–7 minutes until mahogany-colored and fragrant.
  2. Deglaze the pot with dry sherry, scraping the browned bits (fond) from the bottom. Add the seafood stock, bring to a simmer, and cook for 15 minutes. Strain the liquid through a fine-mesh sieve into a bowl and discard the shells.
  3. Wipe out the pot and melt the remaining 3 tablespoons of butter over medium heat. Add minced leeks and celery, sautéing until translucent (about 6 minutes). Stir in garlic, tomato paste, and smoked paprika, cooking for 2 minutes.
  4. Sprinkle flour over the aromatic vegetables and cook for 2 minutes to create a blonde roux, stirring constantly.
  5. Slowly whisk the reserved shell-infused stock into the roux. Simmer for 10 minutes until thickened. For a perfectly smooth texture, process with an immersion blender at this stage if desired.
  6. Lower heat and stir in the heavy cream. Add the raw shrimp and lump crab meat. Poach in the hot liquid for 3-5 minutes until the shrimp are pink and opaque. Do not boil.
  7. Finish with fresh lemon juice, salt, and white pepper. Garnish with fresh chives before serving.