In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the reserved shrimp shells, chopped onion, carrots, and celery, stirring everything together. Sauté these ingredients for about 8-10 minutes until the vegetables soften and the shrimp shells turn pink, filling your kitchen with a delightful aroma.

Next, stir in 4 cloves of minced garlic and ½ teaspoon of optional red pepper flakes, cooking for an additional minute.

Sprinkle ¼ cup of all-purpose flour over the mixture, stirring continuously for about 1-2 minutes to form a roux.

Gradually pour in 1 cup of dry white wine, using a wooden spoon to scrape the bottom of the pot to deglaze it.

Pour in 6 cups of seafood or chicken stock, followed by a bay leaf, 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, and optional ¼ teaspoon of cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for at least 30 minutes.

After simmering, carefully strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids.

In the same pot, melt 2 tablespoons of butter over medium heat. Add the shrimp and sauté for about 2-3 minutes until they turn pink and opaque.

Add 2 cups of frozen corn kernels to the pot and cook until heated through, about 3-4 minutes.

In an immersion blender, combine the remaining corn and the strained stock, blending until smooth.

Return the blended mixture to the pot and stir in 1 cup of heavy cream and the reserved corn. Season the bisque with salt and freshly ground black pepper to taste.

Gently fold the cooked shrimp into the creamy mixture, allowing them to heat through without overcooking.

Ladle the Shrimp and Corn Bisque into bowls and garnish with freshly chopped parsley.