August 26, 2009

Cream of Crab & Shrimp Soup

Many folks have asked me what inspires me to cook. Well, my normal reply, like most of you, is that I come from a long line of pretty good cooks. Moreover, if that doesn’t get a nod, I normally add that I also come from an even longer line of pretty good eaters. But sometimes even that remark may not gain a jiggle of expression. This is when I bring up a fact of life for us all. I cook out of necessity.

Enjoying cooking is just one of the rewards. Enjoying good food is another. Cook. Eat. Sleep. Repeat. (I think I saw that blog somewhere.) This fact rang true one night many years ago. Working later than normal, my crew did all that they could to get out the door. Nevertheless, work still piled up. When the phone began ringing after closing hours, a sign of someone’s family urgency, I was the first to answer. After my greeting, and a pause, came a horrendous and loud cry of necessity. “A man’s gotta eat!” I then pause, and asked, “Pardon?” to which a second and even louder response, “A man’s gotta eat!” It was then that I handed the phone over to his wife and to my co-worker. I think that pretty much sums up what inspires me to cook, don’t you? Now on to today's post.


Shrimp of the Week

Cream of Crab & Shrimp Soup
6 to 10 servings

1 pound white lump crabmeat, picked of shells & cartilage
1/2 pound medium-large shrimp (36/40 count), uncooked & diced
6 tablespoons butter, divided
1 medium white onion, finely diced
1 tablespoon finely diced garlic
1/4 cup finely diced celery
2 tablespoons chopped fennel
2 tablespoons finely diced parsley
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon bourbon
1 quart heavy cream

In a large saucepan over medium heat, melt 2 tablespoons of butter and sauté onions, garlic and celery for two minutes. Add crabmeat and shrimp and cook until shrimp turns pink. Add seasonings, bourbon and stir in the cream. Reduce heat and bring to a low simmer cooking for 10 minutes or until thicken to desired consistency. Add remaining butter, stir until melted and serve.

Garnish with additional cooked shrimp if desired.

recipe mine / photo from country living

5 comments :

  1. This is one of my favorite types of soup. And of course, anything with that much butter has got to be good.

    ReplyDelete
  2. Wow. This soup looks incredible. I am going to save it for when it starts cooling down in humid FL!!

    ReplyDelete
  3. Awesome! I can already taste the creaminess of the seafood...this will be in my "to make" list!

    ReplyDelete
  4. OK, I have to try this...women have to eat too ;)

    ReplyDelete
  5. Whatever the inspiration, I am so glad you love to cook and share your recipes with us. This one is another winner!

    ReplyDelete