1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for extra heat)
1/2 teaspoon dried thyme
1 bay leaf
1 pound shrimp, peeled and deveined
1/2 pound lump crab meat
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the mixture, stirring constantly, to make a roux. Cook for 2-3 minutes until lightly golden. Gradually whisk in the broth until smooth. Bring to a simmer. Add the heavy cream, white wine, paprika, cayenne pepper, thyme, and bay leaf. Stir and simmer gently for 10 minutes. Add the shrimp and crab meat, cooking until the shrimp are pink and opaque, and the crab is heated through, about 5-7 minutes. Remove the bay leaf and season with salt and pepper. Serve hot, garnished with parsley.
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