| ¼ LB BUTTER | 1 MEDIUM ONION -finely chopped |
| ½ CUP CELERY -finely chopped | ½ CUP YELLOW BELL PEPPER – chopped |
| 1 TBS GARLIC – minced | 1 PINCH OF SALT |
| 2 LBS SHRIMP – shelled and deveined | FRESHLY GROUND BLACK PEPPER |
| 2 CUPS FISH STOCK – hot | 2 TBS CORNSTARCH |
| 1 LB LUMP CRABMEAT -picked over for shells | 1/3 CUP SCALLIONS – finely chopped |
| 1/3 CUP FRESH PARSLEY – finely chopped | 1 TSP CAYENNE – or to taste |
Note: while this is cooking, make a pot of white rice.
Melt the butter in a large heavy pot. Add the onions, yellow pepper, celery, garlic, salt, black pepper and cayenne. Cook stirring frequently until all the vegetables are tender. This should take no more than 10- 15 minutes.
Add your shrimp and raise the heat a little and cook just until the shrimp has turned pink. Add 1 ½ cups of fish stock (it should be hot) and then stir the cornstarch into the remaining stock, mix until all combined and add to the pot. Bring to a slow simmer and cook until slightly thickened. – about 20 minutes.
Add the crab and cook just until warmed through. Ladle into soup dishes, garnish with the scallions and parsley and put a scoop of hot, cooked rice in the center of each bowl with some extra on the side.
BUON MANGIATA!
Ancora 
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