1 tablespoon butter
8 ounces uncooked Louisiana shrimp, peeled and deveined
3 tablespoons butter
2 rounded tablespoons chopped green onion
2 rounded tablespoons chopped celery
1-2 cloves crushed, pressed
3 tablespoons all-purpose flour
1 cup seafood stock
1-1/2 cups milk
1/8 teaspoon cayenne pepper (or more)
3/4 teaspoon salt
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces fresh lump crab meat
2 tablespoons sherry
Chop the shrimp into bitesize pieces.
Melt 1 tablespoon butter in a heavy pot like a dutch oven and cook shrimp for 3 minutes while stirring until just cooked and set aside in a small bowl.
In the same heavy pot, melt 3 tablespoons of butter then add green onion, celery, and garlic sauteeing until tender.
Next, stir in flour to vegetables and cook for one minute.
Slowly add the stock and milk into the flour and vegetable mixture stirring until well blended and cook on medium heat while stirring until bisque is thickened.
Add salt, pepper, and tomato paste and stir until paste is dissolved into the sauce. Stir heavy cream in and enjoy the swirls until there are no more. Next, add the crab meat (after passing your fingers through the meat to make sure there are no shells) and cook for 5 minutes. Now, stir in the cooked shrimp and sherry and bring bisque to a simmer then turn the heat off. Serve hot.
Do not overcook the shrimp or they will become tough. Do not substitute or leave out the real sherry which crowns the dish with exceptional flavor!