Creamy Shrimp and Crab Bisque A Taste of Luxury

Ingredients

• 1 pound (454g) shrimp shells and heads
• 1 tablespoon (15ml) olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 carrot, chopped (about ½ cup)
• 1 celery stalk, chopped (about ½ cup)
• 4 cups (946ml) water
• 1 teaspoon salt
• ½ teaspoon black peppercorns
• 1 bay leaf
• 4 tablespoons (57g) unsalted butter
• ¼ cup (30g) all-purpose flour
• 4 cups (946ml) shrimp stock
• 1 cup (237ml) heavy cream
• ½ cup (118ml) dry sherry (optional)
• 1 pound (454g) cooked shrimp, peeled and deveined, roughly chopped
• 8 ounces (227g) cooked crabmeat, picked over for shells
• 2 tablespoons (30ml) chopped fresh parsley
• Salt and pepper to taste