• Melt the butter in a dutch oven or large saucepan over medium-low heat; add the chopped onion and celery. Sauté, stirring, until tender, about 2 minutes. Add in garlic.
• Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Add in seasonings and tomato paste. 
• Slowly stir the milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes. Add in the heavy cream
• If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. I enjoy doing it this way best!
• Stir in the cooked shrimp, shredded crab, corn kernels and sherry. Bring it to a simmer. Taste and add more creole seasoning if desired. Serve hot, garnished with parsley and additional chopped celery and corn. 

To Cook Shrimp

• If you have raw shrimp, you will need to clean and shell it. Next heat 1 tbsp of oil in a sauté pan. Add shrimp to the pan once it's hot, on medium/high heat. Add a pinch of salt & pepper to the shrimp. I like to add a dash of cayenne pepper for heat, but that’s up to you! Cook for about 4 minutes on each side and then set the shrimp aside until the recipe calls for it.