Creamy Crab and Shrimp Seafood Bisque A Hug in a Bowl

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 carrots, peeled and finely chopped (about ¾ cup)
• 2 celery stalks, finely chopped (about ¾ cup)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for a little kick)
• ½ cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 4 cups (950ml) seafood stock or fish broth
• 1 pound (450g) raw shrimp, peeled and deveined (reserve shells)
• 8 ounces (225g) lump crab meat, picked over for shells
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (15g) all-purpose flour
• 1 cup (240ml) heavy cream
• ¼ cup (60ml) dry sherry (optional, for added depth)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)