Preheat your oven to 400°F (200°C). Spread the shrimp shells evenly on a baking sheet and roast them for about 10–15 minutes until they turn golden and fragrant.

In a large pot, heat a splash of olive oil over medium heat. Add chopped yellow onion, diced carrots, and sliced celery, sautéing for 5–7 minutes until soft.

Incorporate the roasted shrimp shells into the pot. Pour in a splash of dry white wine and deglaze the pot, simmering for about 2 minutes.

Add seafood or chicken stock, canned diced tomatoes, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Stir and bring to a boil, then simmer for 30–60 minutes.

Once done, strain the bisque through a fine-mesh sieve into a clean pot, discarding solids.

In the same pot, melt butter over medium heat. Add seasoned shrimp and cook 2–3 minutes on each side until pink and opaque.

Add a sprinkle of all-purpose flour to the hot pot, stirring for 1–2 minutes to create a roux.

Gradually pour in the strained stock back into the pot, whisking, and bring to a simmer. Add cubed Yukon Gold potatoes and cook for about 10–15 minutes.

Gently stir in the frozen corn kernels and heat for another 5 minutes.

Using an immersion blender, blend the bisque until smooth or transfer in batches to a countertop blender.

Stir in heavy cream and adjust seasoning with salt and pepper. Fold in the cooked shrimp.

Ladle the shrimp and corn bisque into warm bowls, garnishing with freshly chopped parsley and lemon wedges.