• Fast

Ingredients

1. 6 tablespoons unsalted butter
2. 1/4 pound medium shrimp in their shells, coarsely chopped
3. 1/4 cup dry sherry
4. 2 cups bottled clam juice
5. 1 cup water
6. 1 small onion, minced
7. 1 garlic clove, minced
8. 2 tablespoons sweet paprika
9. 3/4 teaspoon chipotle chile powder
10. 2 tablespoons all-purpose flour
11. 1/2 cup heavy cream
12. Salt and freshly ground pepper
13. 1 pound lump crabmeat, picked over
14. 2 cups steamed rice, for serving
15. 1 tablespoon chopped flat-leaf parsley

Directions

1. In a medium saucepan, melt 1 tablespoon of butter. Add the shrimp and cook over moderately high heat until starting to brown. Add the sherry and cook for 2 minutes. Add the clam juice and water; bring to a boil. Simmer over moderately low heat for 10 minutes. Strain the broth; you should have 2 1/2 cups.
2. Meanwhile, in a medium saucepan, melt 2 tablespoons of butter. Add the onion and garlic; cook over moderate heat until softened. Add the paprika and chipotle; cook, stirring, for 3 minutes. Stir in the flour.
3. Whisk the broth into the saucepan; cook until smooth, then bring to a boil. Simmer over low heat, whisking until just thickened, 5 minutes. Stir in the cream and simmer for 5 minutes. Season with salt and pepper.
4. In a large skillet, melt the remaining 3 tablespoons of butter. Gently stir in the crab and cook over moderate heat, tossing a few times, until warmed through, about 4 minutes. Season with salt and pepper.
5. Spoon the steamed rice into shallow bowls. Ladle the shellfish sauce over the rice and top with the crab. Sprinkle with parsley and serve.