Homemade Crab and Shrimp Seafood Bisque

Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Create a Roux: Sprinkle the flour over the softened onion and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the bisque.
Deglaze (Optional): If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a minute to reduce the alcohol.
Add Stock and Simmer: Gradually whisk in the seafood (or chicken) stock to the pot, making sure there are no lumps. Bring to a simmer.
Incorporate Shrimp and Spices: Add the chopped shrimp, paprika, and cayenne pepper (if using). Simmer until the shrimp turns pink and is cooked through, about 3-5 minutes.
Blend (Optional): For a smoother bisque, you can use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids. Alternatively, let the soup cool slightly and blend in batches in a regular blender. If blending, return the blended soup to the pot.
Add Crab and Cream: