1/2 pound cooked crab meat (shells removed)
1/2 pound cooked shrimp (peeled, deveined, and chopped)
Optional Flavor Enhancer:
2 tablespoons sherry (optional)
Garnish:
Fresh herbs (parsley, chives, or dill)
Instructions
Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add onion, celery, and carrot. Sauté for about 5 minutes until softened.
Stir in minced garlic and cook for an additional minute.
Build the Base
Mix in tomato paste, paprika, cayenne (if using), salt, and black pepper. Stir and cook for 2 minutes to bring out the flavors.
Sprinkle flour over the mixture and stir until fully combined. Cook for 1 minute to remove the raw flour taste.
Add the Broth
Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps.
Lower the heat and simmer for 10 minutes, stirring occasionally.
Blend for Creaminess
Use an immersion blender to purée the soup directly in the pot, or transfer it in batches to a blender and process until smooth.
Finish the Soup
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EASY MEXICAN CASSEROLE
