1/2 LB shrimp1/2 LB canned crab meat 3-10.5 OZ cans clam juice 8 OZ canned tomato puree 16 OZ cream sherry 2 TSP sugar 2 TBSP garlic, minced 1 TSP red chilie pepper flakes 2 TBSP cornstarch mixed with 3 TBSP water
In a medium saucepan, boil clam juice. Add shrimp when it reached boil, unpeeled. Boil 3-5 minutes until pink. Remove shrimp from liquid and put them in ice water. Peel shrimp and put peels in clam juice simmer juice and shells 15 minutes. Heat cream separately. Strain clam juice and place back n pot and thicken with the slurry mixture. Add tomato puree, hot cream and garlic, sugar, chile flakes and pepper. Add shrimp and use hand blender or pour mixture into a blender. Puree shrimp but don't blend completely. Return mixture to stove, add sherry and crab meat, then warm until ready to serve.
Here's a warm soup for a cold rainy day. Definitely worth the effort. Wine pairings to go with this most likely a dry Riesling like the Trefethen or Spy Valley.