Gather all your ingredients. Heat the shrimp bisque on the stove.

In a pot, add 2 tablespoons of olive oil and slice the shallot into rings. Add the rice and toast it, then pour in the wine to deglaze. Add the hot bisque, set a timer for 16 minutes, and season with salt if needed. In the last 5 minutes, add the butter and stir until creamy. For best results, follow the cooking time on your rice package, as it may vary by brand.

Rinse the prawns under running water and pat them dry. In a skillet, heat a little oil and cook the prawns for a few minutes until done. Set aside.