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|1 lb uncooked large shrimp, (31 to 40 per pound), peeled and deveined|
|1 lb cooked mixed Seafood, (lump crabmeat, lobster meat, and scallops work well)|
|1/2 cup butter|
|1 cup chopped carrots|
|3 cups diced potatoes|
|2 bay leaves|
|1 cup corn kernels, fresh, frozen, or canned|
|1/2 cup all-purpose flour|
|4 cups prepared Seafood or Fish Stock|
|1/2 cup heavy cream|
|1/4 cup Sherry|
|2 tablespoons minced parsley|
|1 cup chopped onion|
|1 cup chopped celery|
|Seasoned Salt, to taste|
|Freshly ground black pepper, to taste|
- Cut the shrimp into bite-sized pieces; set aside. Shell and pick over crab meat and any other cooked seafood you are using; set aside.
- In a heavy-bottomed soup pot or Dutch oven over medium heat, melt the butter; add the carrots, onions, celery, potatoes, corn, and bay leaves. Sprinkle with seasoned salt and pepper and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Add the reserved shrimp and seafood; reduce the heat and simmer, uncovered, for 2 to 5 minutes, until the shrimp is just cooked through. Add the heavy cream, sherry, and parsley. Add seasoned salt and pepper to taste, and serve hot in bowls with buttered crusty bread on the side.
- On the Rocks Wine & Spirits recommends the following with this recipe: Wine: Haras Sauvignon Blanc - Beer: Veteran - Blonde Bomber
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