Seafood Bisque

I first saw the lovely Ina Garten make this on Barefoot Contessa. I tried it her way at first, and although tasty, I wanted a bit more bite, so here is what I came up with for now.

Seafood & Tomato Bisque

1 lb. Shrimp, thawed and deveined
8 oz. Crab Meat (you can use fresh crab or the kind that's sold packaged in your seafood section, NOT the imitation kind. here I used the prepackaged back fin crabmeat)
4 Tbsp. Olive Oil
1 Yellow Onion or 1 Leek, cleaned and chopped
1/2 C. Bellpepper
4 Cloves of Garlic
2 C. Celery, chopped
Oregeno
1 Tbsp. Fresh Basil
Paprika
Thyme
Garlic Powder
Salt
White Pepper
Black Pepper
Parsley
1/2 C. + 1/3 C. Chardonnay
1/8 tsp. Cayenne Pepper
1/2 C. Water
1 pnt. Heavy Whipping Cream
2 Tbsp. Tomato Paste
2 Tbsp. Butter

Directions: Season shrimp with all of your spices except your basil and parsley. Sautee your onions, celery, garlic, and bellpepper in your olive oil until tender, this is where you will need to add your water as it will loose moisture. Add shrimp and cook until shrimp has turned pink..do not overcook your shrimp. Turn heat to low.

Puree parsley, basil, 1/2 C. Chardonnay, and 1 C. of your shrimp mixture.

In your pot add puree, crab meat, remaining chardonnay, and butter for about 2 minutes. Add in your whipping cream, tomato paste, and cayenne pepper. Season with 1/4 tsp, thyme and white pepper.

Salmon: Season with garlic powder, parsley, black pepper, paprika, thyme, and drizzle with olive oil. Bake at 350 degrees until done.

Ladle your soup into your bowl and place a piece of salmon(skin off) on top.Sprinkle with dries basil.