40 Minute Creamy Crab and the Best Seafood Bisque EVER

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
• 2 carrots, peeled and finely chopped (approx. 1 cup / 120g)
• 2 celery stalks, finely chopped (approx. 1 cup / 100g)
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (950ml) seafood stock (or chicken stock as a substitute)
• 1 cup (240ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper to taste
• 1 pound (450g) peeled and deveined shrimp, roughly chopped
• 8 ounces (225g) cooked crabmeat, picked through for shells
• 1 cup (240ml) heavy cream
• 2 tablespoons (30 ml) dry sherry
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving