1/2 Ib shrimp, peeled and deveined
1/2 lb crab meat
1/2 Ib cooked lobster meat, chopped
3 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
2 tablespoons all-purpose flour
2 cups seafood broth or fish
inventory
1 cup heavy cream
1/2 cup dry white wine (non-
compulsory)
1 teaspoon Previous Bay seasoning
1/4 teaspoon cayenne pepper (non-
compulsory for warmth)
Salt and pepper, to style
1 tablespoon contemporary parsley,
chopped
Lemon wedges (for serving)
Instructions:
Prepare dinner the shrimp: In a big
pot, soften 2 tablespoons of butter
over medium warmth. Add the
shrimp and cook dinner for 2-3
minutes, till they flip pink. Take away
the shrimp from the pot and put
aside.
Sauté the greens: In the identical pot,
add the remaining tablespoon of
butter, diced onion, garlic, celery, and
carrot. Sauté for 4-5 minutes, till
softened and aromatic.
See next page
