½ lb. unpeeled, medium-size fresh shrimp or freeze package shrimp
½ lb. fresh crabmeat or package crabmeat, flake
1 onion, chopped
3 garlic cloves pressed
1 Tbsp. olive oil
¼ cup all-purpose flour
2 cans (14.5oz) chicken broth
1 (8oz.) bottle clam juice
5 red potatoes peel and diced
1 Tbsp. Old bay seasoning
½ cup heavy cream
Garnish: chopped fresh parsley (optional)
Direction:
Peel shrimp; de vein, if desired. Flake crabmeat, or removing any bits of shell. Set seafood aside put into refrigerator to keep cold.
Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 30 minutes or until potatoes are tender.
Stir in shrimp, crabmeat and heavy cream; cook over low heat 8 - 10 minutes or just until shrimp turn pink. Garnish, if desired.
