To keep fat and calories down, this crabmeat soup is made with fat-free half-and-half, but it's still super rich and creamy. If you don't have time to make the fish stock, substitute 3 cups of reduced-sodium chicken broth.
Nutrition per serving may change if servings are adjusted.
Shells from 1 pound large shrimp
1 cup chopped carrot (about 2 carrots)
½ cup chopped celery with leaves
⅓ cup chopped onion
3 sprigs fresh parsley
1 bay leaf
3 whole black peppercorns
½ teaspoon salt
3½ cups water
1 tablespoon lemon juice
1 tablespoon olive oil
1 cup chopped onion
½ cup sliced celery
2 cloves garlic, minced
⅓ cup dry sherry
½ cup uncooked brown rice
2 tablespoons crab roe or red caviar
2 cups fat-free half-and-half
8 ounces fresh or frozen cooked crabmeat (see Tip), cartilage removed and flaked
1 tablespoon snipped fresh chives
Prepare fish stock: Place shrimp shells in a large saucepan. Add carrot, celery, onion, parsley sprigs, bay leaf, whole peppercorns, and salt. Add the water and lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Strain the mixture through 100%-cotton cheesecloth; discard the solids; set aside.
Prepare soup: Heat olive oil in a large saucepan over medium-high heat; add onion, celery, and garlic. Cook and stir until tender. Add sherry. Bring to boiling; reduce heat. Boil gently, uncovered, until the liquid is nearly evaporated.
Stir in uncooked brown rice. Add fish stock and crab roe (or red caviar). Bring to boiling; reduce heat. Cover and simmer for about 40 minutes or until the rice is very tender. Cool the mixture slightly.
Puree the rice mixture in a blender, half at a time if necessary, until almost smooth. Return to the saucepan; stir in half-and-half. Heat through. Stir in crabmeat. Sprinkle individual servings with snipped chives.
Tip: You can substitute canned lump crabmeat if fresh or frozen crabmeat is not available.
To make ahead: Prepare fish stock (Step 1) and store in the refrigerator for up to 3 days or in the freezer for up to 6 months.