The World's MOST Amazing Shrimp Bisque!

4T butter 3/4 lbs - or 18 medium sized shrimp (shelled and deveined, reserve shells) 
1 cup dry white wine (or water)
1 onions (large, coarsely chopped) 
2 carrots (coarsely chopped) 
2 celery (ribs, with leaves, coarsely chopped) 
1/2T Parsley
2 Cloves Garlic
1 bay leaf 1t lawry's salt (or table salt) 
1t ground black pepper 
1/4t cayenne pepper (I did 1/2 for more kick) 
14oz diced tomatoes (canned or fresh) 
1 cup heavy cream - or coconut milk :) 

Melt 2 Tbsp. butter in a Dutch oven (or pot) over medium heat. Add shrimp shells and cook, stirring, for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible; discard solids and set aside broth. 

Wipe out Dutch oven. In same Dutch oven, melt remaining 2 Tbsp. butter over medium heat. Add onion, carrots, celery, garlic, parsley, bay leaf, salt, pepper and cayenne and cook, until softened, about 10 minutes. 

Add strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Discard bay leaf. Add shrimp and cook, stirring, until pink and cooked through, about 2 minutes. 

Remove from heat. Set aside 6 shrimp for garnish (or add them all into soup for more shrimp flavor) . Stir in tomatoes. Puree mixture in a blender in small batches until smooth. Return mixture to Dutch oven and stir in cream. 

Bring bisque just to a boil, then let simmer till serving. Garnish with reserved shrimp. Always better the next day!