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Shrimp & Oyster Bisque

3 cups shucked standard oysters
1 cup oyster liquor
3 cups shelled raw shrimp (21-25 size)
4 cups Half and Half
1 cup heavy whipping cream
1/2 cup minced celery
3 tbs finely minced shallots
1 tbs minced fresh parsley ( and keep 4 tbs of fresh chopped for garnish)
salt to taste
freshly ground white pepper to taste
6 Tbsp sweet creamy butter
3 tbs all purpose flour
2 Tbs Old Bay Seasoning

Finely chop the oysters, reserving liquid. Chop the shrimp but set
aside 3 each serving for garnish. Place the oysters, liquid and
shrimp in a heavy soup pot. Add the half and half, cream, old bay,
celery, shallots, parsley. Simmer for 30 minutes. Cool slightly.
Puree in food processor, Salt and pepper to taste to taste. Melt
the butter in a small saucepan, stir in the flour and cook for a
few minutes. Stir a little of the bisque into the roux then stir
the roux into the bisque pot. Return to heat and stir until slightly
thickened. Garnish each serving with 3 shrimp and some chopped
parsley. And try this with a handful of Oyster Crackers, and a
Slice of homemade Sourdough bread with fresh creamy butter.

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