Would you eat this Creamy Crab and Shrimp Seafood Bisque

Ingredients:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
1/4 cup all-purpose flour
3 cups seafood stock
1 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon smoked paprika
1/2 teaspoon Old Bay seasoning
1/2 teaspoon cayenne pepper (optional, for heat)
1/2 pound cooked shrimp, peeled and deveined
1/2 pound lump crab meat
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

In a large pot, melt butter over medium heat. Add onion, garlic, and celery. Sauté until softened and fragrant, about 5 minutes.
Sprinkle in the flour and stir to combine, cooking for 1-2 minutes to form a roux.
Gradually whisk in the seafood stock, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Stir in the heavy cream, white wine, smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Simmer for 10 minutes, stirring occasionally.
Add the cooked shrimp and lump crab meat. Stir gently to incorporate without breaking the crab meat. Season with salt and pepper to taste.
Cook for an additional 5 minutes to heat through.
Serve hot, garnished with fresh parsley, alongside crusty bread or oyster crackers.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal per serving | Servings: 4