1. In a pot, heat olive oil.
2. Sear the shrimp with salt and pepper 2-3 minutes. Remove and set aside.
3. In the same pan, add onions, pepper, and celery. Cook 4-5 minutes.
4. Add in butter and stir.
5. Sprinkle flour over vegetables and stir until absorbed.
6. Add chicken broth and bring to a simmer.
7. Pour in heavy cream and stir.
8. Add seasoning: garlic, thyme, tarragon, paprika, a little more salt and pepper. Cook 2-3 minutes.
9. Add back in the shrimp. Remove from heat.
10. Pour soup evenly into oven-safe bowls.
11. Prepare biscuit mix according to directions on box and spoon evenly over the soup.
12. Bake for 15 minutes on 400 degrees, or until golden brown.
13. Brush with garlic butter mixture from biscuit box and enjoy!
