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½ pound shrimp, peeled, deveined, and roughly chopped

½ pound lump crab meat (fresh, frozen, or canned)

1 tablespoon butter

½ teaspoon Old Bay seasoning

Salt and black pepper, to taste

2 tablespoons butter

1 small onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups seafood stock (or chicken stock)

1 cup heavy cream (or half-and-half)

½ cup dry white wine (optional, for depth of flavor)

¼ cup tomato paste

1 teaspoon paprika

½ teaspoon cayenne pepper (optional, for heat)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Fresh parsley, chopped (optional garnish)

Crusty bread or oyster crackers (optional garnish)

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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.

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.

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.

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.

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.

6. Taste and Adjust

   *Taste the bisque and adjust the seasoning with additional salt, pepper, or cayenne, if desired.

7. Serve

*Ladle the bisque into bowls and garnish with fresh parsley.

*Serve hot with crusty bread or oyster crackers on the side for dipping.