Spicy Tomato & Shrimp Bisque

• 3 tbsp The Cook Shop Creole seasoning
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups fresh or canned crushed tomatoes
• 2 cups shrimp stock (or chicken stock)
• 1 lb shrimp, peeled and deveined
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, then sprinkle in 1 tbsp of The Cook Shop Creole Seasoning, sautéing until softened. 
2. Stir in the crushed tomatoes, shrimp stock, two tbsp The Cook Shop Creole seasoning, and smoked paprika. Simmer for 15 minutes.
3. Blend the mixture until smooth using an immersion blender or a countertop blender. Return to the pot.
4. Add the shrimp and cook until pink and tender (about 5 minutes). Stir in the cream.
5. Season with The Cook Shop Creole and Cajun Seasoning Blends and salt and pepper to taste. Serve hot, garnished with fresh parsley.

This goes great with a grilled cheese sandwich or toasted, buttered French bread  🥖