There is nearly always more than one way to make any recipe, but as I explain in the post, I suggest this way in part to help remove any grit that you sometimes get in the shells making the stock. Also, while it is one more pot it is quicker as you cook both the stock and start on the other part of the soup at the same time. So it just depends what your priorities/preferences are.

This method is consumming time and give us additional dishwash. I read in professional culinary school website that any bisque is best using straight method, which means cook sll ingredients in one pot.

Some of them, yes - you keep some of them back to add to the bowls/as garnish. Although you can also keep all of them back and have lots of chunks in the end bowl (you still have the shrimp flavor from the stock in the soup itself). Apologies I realize that hadn't been that clear in the recipe so have just updated.

Thank you, and indeed it looks great between the color and texture and tastes so good as well.

So glad to hear!

Thanks, and glad it was helpful. I agree it does have that reputation as something fancy but it's really easier than you might think, and that bit of cream with the rice does indeed give that balance of rich but slightly healthier.