Melt the butter in a large pot over medium heat.

Add the carrots and celery and saute 5 minutes.

Add the shallot and garlic and saute an additional 3 minutes taking care not to burn the garlic. 

Add the white wine to deglaze the pan and cook 30 seconds to evaporate the alcohol.

Add the chicken broth, spices, and hot sauce.

Use a hand-held immersion blender to puree bisque until completely smooth.

Bring contents of pot to a boil and then reduce heat to low and simmer.

Chop the shrimp roughly and add to pan. If the shrimp are precooked, just heat until warm. If shrimp are raw, simmer for 3-4 minutes or until cooked and pink.

Stir in heavy cream and simmer 4 minutes until just thickened. Do not allow to boil.

Serve immediately, or for better flavor, refrigerate overnight and reheat slowly before serving.