Trim, peel and dice <quantity>2</quantity> small red onions

Trim, peel and dice <quantity>1</quantity> large carrot

Trim and slice <quantity>1</quantity> leek

Trim and slice <quantity>2</quantity> celery stalks

Combine the chopped red onions, carrot, leek and celery stalks

Add <quantity>3<unit>tbsp</unit></quantity> of olive oil to pan on medium-high heat

Add <quantity>500<unit>g</unit></quantity> of shrimp heads and shells

Sauté until orange color brightens

Reserve cooked shrimp heads and shells

Add the chopped vegetables, <quantity>5</quantity> dried bay leaves and <quantity>1</quantity> sprig of thyme

Add <quantity>3<unit>tbsp</unit></quantity> of olive oil

Stir vegetables while cooking

Add <quantity>3<unit>tbsp</unit></quantity> of white wine

Cook until reduced by 2⁄3

Add the shrimp heads and shells

Add <quantity>500<unit>ml</unit></quantity> of water. Simmer on low heat for 30m until shrimp flavor is extracted

Transfer to blender

Blend on high for 2m until it becomes an orange paste

Strain through chinois

Keep liquid and discard solids

Reduce shrimp bisque until it coats the back of a spoon. The shrimp bisque reduction is ready

Remove the innards of <quantity>500<unit>g</unit></quantity> of fresh shrimp

Chop the shrimp

Dress the chopped shrimp with the shrimp bisque reduction

Season with salt to taste

Mix to coat evenly the chopped shrimp. The gamberi filling is ready

Use it to fill pasta, tarts or even tacos. Enjoy!