Crab and Shrimp Seafood Bisque

• Make It Spicy: If you like a bit of heat, increase the cayenne pepper or add a chopped jalapeño while sautéing the vegetables.
• Non-Alcoholic Option: If you don’t want to use brandy or white wine, substitute with extra seafood stock or a splash of lemon juice for acidity.
• Blend for Smoothness: For an ultra-creamy bisque, use an immersion blender to make it completely smooth, but keep some seafood chunks if you prefer texture.

Ingredients:
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream

8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry win

Directions:
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Not my recipe or photo but enjoy 

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