1. Peel the shrimp and season lightly with Creole seasoning and salt then refrigerate while preparing the stock

2. Heat butter or olive oil in a saucepan and add shrimp shells celery onion garlic thyme bay leaves and peppercorns then sauté until fragrant

3. Add water bring to a gentle boil then reduce heat and simmer until the stock becomes aromatic

4. Strain the stock through a fine mesh sieve discard solids and set liquid aside

5. Melt butter with olive oil in a heavy saucepan then add garlic onion celery and thyme and cook until softened

6. Sprinkle flour over the vegetables and stir continuously until smooth and lightly cooked

7. Pour in the seafood stock or white grape juice and stir well then add Worcestershire sauce Creole seasoning paprika and cayenne if using

8. Stir in tomato paste followed by the shrimp stock and simmer until slightly thickened

9. Add heavy cream butter white pepper and salt then remove from heat

10. Blend the bisque in batches or with an immersion blender until completely smooth

11. Sauté the seasoned shrimp in butter until just cooked through

12. Serve the bisque warm topped with sautéed shrimp