Peel shrimps, removing heads and carapaces. Set aside peeled shrimps for the main dish.
Heat up the oil in the stewpot, put in shrimp carapaces and heads, celery and garlic and toast for 10 minutes. Pour in water and boil for 5 minutes. Strain. Add double cream and chopped dill in the strained broth. Bring to a boil. Remove from the heat and set aside.
By adding 30 g more of double cream and 50 g of milk, you will get soup base for a “Bisque” soup.