The shrimp and crab seafood soup

Seafood Perfection in Every Sip!
Ingredients:

• 200g fresh shrimp, peeled and deveined

• 200g crab, can use crab claws or fresh crab meat

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 carrot, diced

• 200ml chicken or seafood broth

• 100ml heavy cream (whipping cream)

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dill (or fresh dill)

• 1/4 teaspoon turmeric powder (optional)

• A small bunch of cilantro or fresh dill for garnish

• 1-2 lemons (to taste)

Instructions:

1. Prepare the ingredients:

   • Clean the shrimp and crab; if using fresh crab, shred the meat.

   • Peel and dice the carrot.

   • Mince the onion and garlic.

2. Cook the soup:

   • In a large pot, heat olive oil and butter. Once the butter melts, add the diced onion and minced garlic, and sauté until the onion becomes soft and slightly golden.

   • Add the diced carrot and sauté for 2-3 minutes to soften the carrot.

3. Add the broth:

   • Pour the broth into the pot, bring it to a boil, then reduce the heat and simmer for 5-7 minutes to let the flavors meld.

   • Add the shrimp and crab to the pot and cook for 3-5 more minutes until the shrimp are cooked through and the crab meat absorbs the flavors.

4. Season the soup:

   • Add salt, black pepper, dill, and turmeric powder (if using), stirring well.

   • Pour in the heavy cream and stir gently to create a smooth, creamy texture. Continue simmering for another 2-3 minutes.

5. Final touches and garnish:

   • Taste and adjust seasoning if necessary.

   • Ladle the soup into bowls and garnish with cilantro or fresh dill.

   • Add a few drops of lemon juice for a fresh, zesty flavor if desired.

Serving:

• This shrimp and crab seafood soup has a naturally sweet taste from the seafood, combined with a creamy richness from the heavy cream. It pairs perfectly with fresh bread or steamed rice.