Shrimp two ways

As I feel I've not spent any time with my husband lately, I decided to cook us a feast tonight despite having been up since that awful pre-rooster time of 4:40p. I felt totally drunk all day; truly my fatigue was other-worldly. Anyway, I miss T and so am making a beautiful shrimp bisque and okonomiyaki, some Japanese scallion-cabbage-egg-shrimp pancakes that I've been wanting to make for a while. The former recipe is one I clipped from the NYTimes Dining section several years ago, and the latter dish is a beloved one from Food52. I'll post the bisque recipe for you later!