Shrimp and Crabmeat Soup

Note: Read the entire recipe first to review the different instructions for using frozen, fresh or canned shrimp and crab.

1. In a large soup pot, heat oil and butter. Once butter has melted, saute onion and garlic until slightly translucent.

2. Over medium-high heat, add the next 9 ingredients (cream cheese to scallions), stirring as you go.

3. When melted and creamy, add crabmeat** and let simmer for about 10 minutes, stirring occasionally. (*If using uncooked shrimp, add this now, but if not, read further into the recipe).

4. Add spinach.

5. Add black pepper, paprika, onion salt, garlic powder, sea salt, Lowry’s and red pepper flakes to taste. (*If using thawed cooked shrimp, add it now.)

6. Let simmer for another 5 to 10 minutes or until all seafood is warmed/cooked through.

7. Ladle into individual bowls and put a tablespoon of cheddar cheese on top of each bowl. Serve with warm and crusty bread.

* You can use fresh shrimp, but just be aware that it needs to cook as opposed to simply heat through like thawed frozen shrimp. Add it earlier to the soup, in step 3.

** You can also use frozen crabmeat, just thaw it and add later, in step 5. The same goes for drained, canned crabmeat (although I don’t recommend this, as the chunks of crab are far better for this soup than the shredded meat from the can).