Seafood Bisque

Ingredients:

• 3 Tbsp unsalted butter
• 3 Tbsp chopped onion
• 3 Tbsp chopped celery
• 1 1/2 Tbsp minced garlic
• 3 Tbsp all-purpose flour
• 2 1/2 cups milk (warmed)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp Diamond Crystal Salt Co.™ Kosher Salt
• 1 tsp creole seasoning
• 1 Tbsp tomato paste
• 1 cup heavy whipping cream (warmed)
• 8 ounces cooked baby shrimp
• 8 ounces crabmeat
• 3 Tbsp sherry wine
• 3 Tbsp chopped parsley (for garnish)

Directions:

1. Melt the butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped onion and celery with a little Kosher Salt. Sauté until tender for about 2 minutes. Next add the minced garlic, creole seasoning, and black pepper.
2. Once the garlic is fragrant, add the tomato paste and cook for around 2 minutes or until slightly caramelized. Next add the flour into the butter and vegetables until well incorporated. Continue to cook out the flour for about 2 minutes then add the sherry wine to deglaze the pot. Let the wine reduce by 1/2.
3. Next add in the warm milk and heavy cream, slowly stirring into the butter and vegetables. Continue cooking until thickened for about 5 minutes.
4. If desired, puree the soup in a blender or using an immersion blender at this point and then return it to the saucepan.
5. Stir in the shrimp and crabmeat. Continue to simmer until the shrimp is cooked through then taste and adjust the seasoning to your liking. Serve hot and garnish with chopped parsley.
6. Enjoy!