Crab and Shrimp Seafood Bisque

Fresh parsley, chopped
Crusty bread or oyster crackers
Instructions
Step 1: Sauté the Seafood
In a large skillet, melt 1 tablespoon butter over medium heat.
Add the shrimp and season with Old Bay, salt, and pepper. Sauté for 2–3 minutes, or until the shrimp turn pink.
Stir in the crab meat and cook for another minute. Remove from heat and set aside.
Step 2: Make the Bisque Base
In a large pot, melt 2 tablespoons butter over medium heat.
Add the onion, celery, and garlic, and sauté for 5–7 minutes, or until softened.
Stir in the flour and cook for 1–2 minutes to form a roux.
Step 3: Build the Flavor
Gradually whisk in the seafood stock and white wine (if using), ensuring no lumps form.
Add the tomato paste, paprika, cayenne pepper, and thyme, stirring to combine.
Step 4: Simmer
Bring the bisque to a gentle simmer and cook for 10–15 minutes, allowing the flavors to meld and the broth to slightly thicken.
Step 5: Add the Cream and Seafood
Reduce the heat to low and stir in the heavy cream.
Gently fold in the cooked shrimp and crab meat, ensuring they’re evenly distributed.
Step 6: Taste and Adjust
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