For the Bisque Base 

1 tablespoon butter

1 tablespoon olive oil

1 small onion (chopped)

2 cloves garlic (minced)

1 small carrot (chopped)

1 stalk celery (chopped)

2 tablespoons tomato paste

½ teaspoon paprika

½ teaspoon cayenne pepper (optional)

½ teaspoon salt

½ teaspoon black pepper

½ cup white wine (or seafood broth)

2 cups seafood broth (or chicken broth)

1 cup heavy cream

For the Shrimp 

250g shrimp (peeled and deveined, chopped into bite-sized pieces)

1 tablespoon butter

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

For Garnish & Serving 

Fresh parsley (chopped)

Freshly ground black pepper

Toasted bread slices

 Instructions

 Sauté the Aromatics: Heat butter and olive oil in a pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened.

 Build the Bisque Base: Stir in tomato paste, paprika, cayenne (if using), salt, and black pepper. Cook for 1-2 minutes, then deglaze with white wine. Simmer until reduced.

 Simmer & Blend: Pour in seafood broth and let simmer for 15 minutes. Use an immersion blender (or regular blender) to puree until smooth. Stir in heavy cream.

 Cook the Shrimp: In a separate pan, melt butter and sauté shrimp with garlic powder, salt, and black pepper for 3-4 minutes until pink and tender.

 Assemble & Serve: Ladle the bisque into bowls, top with shrimp, and garnish with fresh parsley and black pepper. Serve with toasted bread. Enjoy! 

 Pro Tips & Variations

Want a deeper seafood flavor? Add shrimp shells to the broth while simmering, then strain before blending.

Make it thicker? Simmer longer or stir in a cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

Extra richness? Add a splash of cognac or brandy.