Ingredients
Scale
- 8 oz lump crab meat
- 8 oz medium shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 1 cup shallots, minced (about 2 large shallots)
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tsp smoked paprika
- Fresh parsley for garnish
Instructions
- 1. In a large pot over medium heat, melt the butter. Add minced shallots and garlic; sauté until soft and fragrant (about 3 minutes).
- 2. Pour in the chicken broth and bring to a gentle simmer. Stir in smoked paprika and coconut milk.
- 3. Add crab meat and shrimp; cook until shrimp turns pink (approximately 5 minutes).
- 4. Blend the mixture using an immersion blender until smooth with some chunks remaining for texture.
- 5. Heat on low for another 5 minutes, adjusting seasoning as needed.
- 6. Serve in bowls garnished with fresh parsley alongside crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg