Description
This creamy shrimp and crab seafood chowder is rich, velvety, and packed with ocean flavor. A halal-friendly luxurious comfort dish perfect for special occasions or cozy nights.
Ingredients
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb crab meat (lump)
- 2 tbsp butter
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 3 cups seafood broth (halal)
- 1 cup heavy cream
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped
- 2 tbsp all-purpose flour
Instructions
- Cook shrimp in boiling water for 2–3 minutes until pink. Remove, cool, and chop.
- In a large pot, melt butter over medium heat.
- Add onion, carrot, celery, and garlic. Cook for 5–7 minutes until softened.
- Stir in tomato paste, paprika, and thyme. Cook for 2 minutes.
- Sprinkle flour and stir to form a roux.
- Gradually add seafood broth while stirring to avoid lumps.
- Simmer for 20 minutes on low heat.
- Add shrimp and crab meat.
- Pour in heavy cream and stir well.
- Cook for 5 more minutes until heated through.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- Use fresh seafood for best flavor.
- Add chili flakes for a spicy kick.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: American