Clean the shrimps and keep their heads. Remove their intestine from their spine. Mince all the vegetables into small frames. Warm up the olive oil. Sauté the chopped vegetables. Add the shrimps and stir for 2 ' until they change color. Pour some wine and allow it to evaporate in order to keep only its flavoring. Remove the shrimps and keep them warm and draped. Add the orzo and the hot shrimp bisque. Lower the temperature and simmer for 10'. At the end of the boiling, add salt and pepper and then add the dried garlic. Place the shrimps again with their juices into the pot. Stir the “giouvetsi” regularly. At the end, sparkle the chopped parsley and serve right away. In case you boil in a hot heat, the liquids probably evaporate; therefore you might need to add some hot water or broth to boil the pasta properly. While you serve the orzo, there should be enough moisture, otherwise it absorbs its liquids and becomes dry. Βisque Heat the oil and add the heads of the shrimps. Cook them well and stir for 7'-8'. Cut the vegetables into large pieces. Sauté them with the head of the shrimps for 5'-6' in high heat. Add the paste and rub it at the base of the pot to be cooked for 1'-2'. Pour the wine. Deglaze while you stir the ingredients. Let the alcohol evaporate. Add the water, the parsley springs and the pepper and lower the heat. Simmer for 30' while the pot is covered. Strain the bisque and press the ingredients with a ladle to get the most of the broth you can. Remove the pureed ingredients. Use the bisque as a broth or a base for soups, σαν ζωμό ή σαν βάση για σούπες, sauces and risotto. You can keep it refrigerated for 2 days.