Creamy Crab and Shrimp Seafood Bisque

Ingredients:

• 1 lb crab meat, picked over for shells
• 1 lb shrimp, peeled and deveined
• 4 tbsp butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges, for serving

Instructions:

1. Prepare the Seafood:
   • Rinse the crab meat and shrimp under cold water. Pat dry with paper towels. Set aside.
2. Cook the Vegetables:
   • In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, or until the vegetables are softened.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Make the Roux:
   • Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, to form a roux.
4. Add Liquids and Seasonings:
   • Slowly pour in the seafood stock while whisking to avoid lumps. Add the heavy cream, milk, and white wine. Stir in the tomato paste, smoked paprika, Old Bay seasoning, salt, and pepper.
5. Simmer the Bisque:
   • Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for about 20 minutes, stirring occasionally, until the bisque thickens and the flavors meld together.
6. Add the Seafood:
   • Stir in the crab meat and shrimp. Cook for another 5-7 minutes, until the shrimp are pink and opaque, and the crab is heated through.
7. Blend the Bisque:
   • Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier bisque, blend only half of the soup and leave the rest as is.
8. Serve:
   • Ladle the bisque into bowls. Garnish with chopped fresh parsley and serve with lemon wedges on the side.