Shrimp & Crab Bisque

Shrimp & Crab Bisque

2 lb. Shrimp (fresh)

1 lb. Crab Meat (can use imitation crab)

1/2 of Yellow Onion, diced

2 pods of Garlic, minced

1/4 cup Celery, chopped

2 Potatoes, cubed

2 tbls. Butter

2 tbls. Olive Oil

1 tbls. Paprika

Salt, Pepper, Tony's Seasoning to taste

1 tsp. Crushed Red Pepper

1/4 cup Parsley, fresh chopped

6 oz. Sherry Wine

1 can of Cream of Celery

1 Carrot, sliced

1 quart Heavy Whipping Cream or Half & Half

(either will work fine)

Start with peeling & de-veining shrimp. Same heads and shells for making stock. In a pot place heads & shell and cover with just enough water to cover. Boil until stock is made, approx 25 mins. In another pot, place olive oil and let it get hot. Now toss in the onion, garlic, celery & parsley. When onion turns clear, add potatoes & carrots. Cook until starting to tender; now remove this mixture from the pot, set aside. Now place shrimp, crab and seasonings (Paprika, Salt, Pepper, Tony's & Red Pepper) in the pot to start the cooking process. Now add the butter, onion, garlic, celery, parsley, potato & carrots into the pot. Add the Sherry and cook for 2 mins. Now add in the Cream of Celery; stir together. Add in the Heavy Whipping Cream or Half & Half & the Shrimp Stock. *(Be sure to drain the shells and heads out of the stock).

Let simmer for 15 mins. Garnish each dish with croutons. Serve with Garlic Bread.