1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic, sauté until translucent.
3. Stir in the tomato paste and paprika, cooking for another minute.
4. Add the shrimp and cook until they turn pink.
5. Pour in the seafood stock and bring to a simmer.
6. Reduce heat and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Blend the bisque until smooth, then return to heat.
9. Serve hot, garnished with chopped parsley.

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