• Heat the olive oil in a large pot or dutch oven over medium heat. Once the oil is hot, add all but 10-12 of the shrimp and Old Bay seasoning. Sear for 30 seconds on each side then set aside. Add onion, carrot, and celery. Cook for 4-5 minutes, stirring occasionally. Add minced garlic and corn and continue to cook for 2 more minutes.
• Reduce the heat to low and add the flour. Stir until the flour is fully incorporated into the vegetables. Gradually add the broth, stirring constantly to avoid clumps forming. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10-15 minutes or until vegetables are very tender. Add cooked shrimp.
• Use an immersion blender or food processor to puree soup until smooth. Add heavy cream and tomato paste. Stir to incorporate fully. Taste and season with smoked paprika, Creole seasoning, salt, and/or black pepper, to taste. Stir in 1/2 of the crab meat and let the soup simmer while you prepare the garnishes.

Make crab garnish

• Melt butter and combine that with the remaining crab meat and 2 tablespoons of minced, fresh parsley.

Make shrimp garnish

• Toss remaining shrimp in Old Bay or Creole seasoning and sear in a nonstick or cast iron pan for 30-60 seconds until they are nicely seared.
• Serve bisque hot with crab and shrimp garnishes, fresh parsley, crackers or croutons, and a sprinkle of red pepper flakes.