Peel, season, set aside - reserve shells for stock.
Sauté shells, veggies, spices. Simmer 10-20 mins. Strain. Set aside.
Sauté veggies, thyme, garlic. Add flour, stir. Pour in wine, spices, tomato paste, then shrimp stock. Simmer.
Add cream, butter, white pepper. Melt, remove from heat.
Puree in batches. Alternatively, use a stick blender for a velvety texture.
Sauté seasoned shrimp. Top each bisque with shrimp before serving.