The Point's Bisque

• 1 lb. Royal red shrimp (meat only, cut in small pieces)
• 1 lb. Lump crabmeat (picked free of shell)
• 1 lb. Claw crabmeat (picked free of shell)
• 1 lb. Butter
• 3 ribs celery sliced paper thin
• 2 lg. Carrots grated
• 12 oz. SR flour
• 3 qts milk
• 1 pt half and half
• 8 oz. Monterray jack cheese, grated
• 10 oz. Cooking sherry
• 1 tsp paprika
• 1tsp celery salt
• 1tsp seafood seasoning

In a 3 gal pot melt the butter over med-high heat, add the carrots and celery and 2-3 oz of the sherry, sautй using a wire whip for 2-3 mins, then add the shrimp. Continue cooking until the shrimp have gotten opaque, the add the flour stirring constantly slowly add the milk and the half and half. Heat until it almost to a boil, then stir in the cheese and the seasonings. Add the crabmeat and return to near boil…add the remaining sherry, and turn off. Make a mixture of equal parts of the seasonings to garnish when served.