Add 2 tbsp. olive oil to medium saucepot over medium high heat. Add shrimp Season with salt and pepper. Saute until just cooked through, about 2 to 3 minutes. Transfer to plate. Peel shrimp when cool enough to peel, keeping tail on.
In the same saucepot add remaining 1 tbsp. oil. Reduce heat to medium. Add onions, cook until soft, about 3 to 4 minutes. Add garlic, ginger and chile and cook another 1 minute. Deglaze with brandy and white wine. Increase to high. Reduce liquid by, about 5 minutes. Add bay leaf and parsley stalks. Add tomato paste, fish stock and tomatoes. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.
Remove bay leaf and parsley stalks, puree with hand blender or in a stand blender until smooth. Strain bisque back into a clean pot. Bring back to a simmer. Add cream and heat through. Add shrimp and heat through. Garnish with chopped chervil.