Creamy Crab and Shrimp Seafood Bisque

Instructions:
Step 1: In a large pot, heat butter and olive oil over medium heat. Add onion and sauté for 4–5 minutes until soft. Add garlic and cook for 1 more minute.

Step 2: Stir in flour and cook for 1 minute to form a roux. Slowly whisk in white wine and cook until slightly reduced, about 2 minutes.

Step 3: Add broth, tomato paste, Old Bay, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5–6 minutes, stirring occasionally.

Step 4: Stir in heavy cream and return to a gentle simmer. Add shrimp and crab meat and cook for 4–5 minutes, or until shrimp are pink and cooked through.

Step 5: Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.

Storage Information:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Not recommended for freezing, as the cream may separate.