Step-by-Step Instructions
1. Cook the shrimp.
Heat 2 tablespoons butter in a skillet over medium heat.
Add shrimp and cook until just pink, about 2 minutes per side.
Remove and set aside.
2. Build the base.
Melt remaining butter in a large pot.
Add onion and celery; sauté until softened, about 5 minutes.
Stir in garlic and tomato paste; cook 1 minute until fragrant.
3. Make the roux.
Sprinkle flour over vegetables and stir constantly for 1–2 minutes.
Slowly pour in white wine, scraping the bottom of the pot.
Simmer 2–3 minutes to cook off alcohol.
4. Simmer.
Add seafood stock, bay leaf, Old Bay, salt, pepper, and cayenne.
Simmer gently for 10 minutes.
5. Blend.
Remove bay leaf.
Blend until smooth using an immersion blender or standard blender.
6. Finish.
Lower heat and stir in cream and half-and-half.
Add shrimp, crab, and lobster.
Warm gently — do not boil.
7. Serve.
Adjust seasoning.
Add optional sherry or brandy.
Garnish and serve hot.
Read more on the next page ⬇️⬇️⬇️
