Shrimp & Oyster Bisque

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.