1 1/2 lb. unpeeled, medium−size shrimp
Vegetable cooking spray
1 tsp. olive oil
1 cup chopped onion
1 cup chopped celery
1 cup diced sweet red pepper
3 cloves garlic, minced
1/2 cup all−purpose flour
2 (10 1/2 oz.) cans chicken broth
1 1/2 cup water
3 cup peeled, diced red potatoes
1 cup diced carrot
1/2 tsp. white pepper
1/2 tsp. dried thyme
2 bay leaves
2 (12 oz.) cans evaporated milk
1 (16 oz.) can cream−style corn
1 tsp. hot sauce
1 lb. fresh crabmeat, drained and flaked
Peel and de−vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil,
and place over medium−high heat until hot. Add onion and next 3 ingredients; cook
until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in
chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer,
uncovered, stirring often, 20 minutes or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat;
cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard
bay leaves.
