Crab Shrimp Seafood Bisque RestaurantStyle at Home

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, chopped (approx. 1 cup)
• 2 carrots, chopped (approx. 1 cup)
• 2 celery stalks, chopped (approx. 1 cup)
• 4 cloves garlic, minced
• 1 teaspoon tomato paste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• 1/4 cup (60ml) dry sherry (or dry white wine)
• 6 cups (1.4L) seafood stock (or chicken stock)
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup (57g) uncooked long grain rice
• 1 pound (450g) large shrimp, peeled and deveined
• 1 pound (450g) cooked crab meat, picked over for shells
• 1/2 cup (120ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) lemon juice
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish