Ingredients
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon white pepper
– 1 teaspoon chicken bouillon granules
– 2 tablespoons finely chopped onion
– 1 1/2 cups half-and-half cream (a mixture of equal parts whole milk and light cream)
– 1/2 pound medium shrimp peeled and deveined
– 1/2 pound pre-cooked crab meat (canned crab meat is an acceptable and convenient option)
– 1/2 cup white wine
Instructions
1-First Steps: Prep Work Begin by rinsing and patting dry your seafood. For 1/2 pound of medium shrimp, peel and devein them, and prepare 1/2 pound of pre-cooked crab meat. Chop your veggies like onion and garlic ahead of time to keep things organized.
2-Building the Base: Melt 2 tablespoons of butter in a saucepan and stir in the flour and seasonings. Gradually add half of the cream and let it thicken while you incorporate the seafood. This step sets the foundation for that creamy texture.
3-Cooking and Finishing: Add the remaining ingredients like the rest of the cream and white wine, then simmer until everything blends perfectly. Serve it hot for the best taste, and remember, gentle heat keeps the seafood tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Use small or medium shrimp for optimal texture and cost benefits.
🦀 Canned crab meat is convenient and flavorful, ideal for this recipe.
🥛 Half-and-half cream balances richness without heavy texture; whole milk can substitute if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 152 calories
- Sugar: 1 gram
- Sodium: 678 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Carbohydrates: 4 grams
- Fiber: 0.2 grams
- Protein: 16 grams
- Cholesterol: 94 milligrams