Peel shrimp, season, and set aside, reserving the shells for the stock.

Add 1-2 teaspoons of butter or oil to a saucepan or skillet.

Then throw in shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns.

Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.

Bring to a boil, lower heat, and let it simmer for 10-20 minutes.

Remove from heat and strain using a sieve. Set aside.

In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.

Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.

Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper (optional). Cook for about a minute.

Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.

Add the heavy cream, butter, white pepper, and salt to taste. Let the butter melt, then remove it from the stove.

Add to a blender and puree. Puree in batches – it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.

Top individual bisques with the sautéed shrimp and serve.