Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat. Add the reserved shrimp shells and cook, stirring occasionally, until they turn pink and fragrant, about 3-5 minutes. This will infuse the base with seafood flavor.
• Add the chopped onion, celery, and carrot to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the vegetables and shrimp shells. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.
• Gradually whisk in the fish stock, ensuring there are no lumps. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 20 minutes, allowing the flavors to meld.
• Carefully remove and discard the shrimp shells from the pot. For a smoother bisque, you can use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.
• Stir in the heavy cream, paprika, and cayenne pepper (if using). Bring the bisque back to a gentle simmer, but do not boil.
• Add the shrimp and crab meat to the simmering bisque. Cook for 5-7 minutes, or until the shrimp are pink and cooked through and the crab meat is heated. Be careful not to overcook the seafood.
• Season the bisque with salt and black pepper to taste. Ladle the hot bisque into bowls. Garnish with fresh chopped parsley before serving.