Shrimp Bisque

Ingredients

• 1-1½ pounds (453- 680g) extra large shrimp, (with shells)
• 1 teaspoon (4g) Creole seasoning
• ¼ teaspoon (1g) salt, (or to taste)
• 1-2 teaspoons (14-28g) butter or olive oil
• 1 stalk celery, (roughly chopped )
• 1-2 sprigs fresh thyme
• ½ onion, (roughly chopped )
• 2-3 cloves fresh garlic, (smashed and peeled)
• 1-2 bay leaves
• ¼ teaspoon (0.75g) black peppercorns
• 3-4 cups (720-960ml) water
• 2 tablespoons (28g) butter
• Drizzle of extra virgin olive oil
• 2 teaspoons (10g) garlic, (minced)
• 1 teaspoon (2g) fresh thyme
• ½ cup (58g) onions (chopped)
• ¼ cup (25g) celery, (diced)
• 2 tablespoons (20g) flour
• ½ cup (120ml) dry white wine ((or replace with stock))
• 2 teaspoons (10ml) Worcestershire sauce
• 1 teaspoon (4g) Creole seasoning
• ½ teaspoon (1g) paprika
• ¼-½ teaspoon (0.5-1g) cayenne pepper, (optional)
• 1 tablespoon (16g) tomato paste
• 2-2½ cups (480-600ml) shrimp stock, (adjust to desired thickness)
• 1 cup (240g) heavy cream
• 2-3 tablespoons (28-42g) butter
• ½-1 teaspoon (1-2g) ground white pepper
• Salt to taste

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