|Shrimp||2 Pound, shelled deveined|
|Garlic||1 Clove (5 gm), minced|
|Ground thyme||1⁄4 Teaspoon|
|Minced parsley||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Fish stock||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Mince 1-1/2 pounds of the shrimp and set aside.
Melt butter until bubbly and over high heat saute the rest of the shrimp with carrot, onion, celery and garlic 5 to 8 minutes, stirring constantly.
Do not overcook.
Remove shrimp, dice and reserve.
Combine minced shrimp, bay leaf, thyme, parsley, lemon juice and stocks.
Cover, bring to boil, lower heat and simmer 45 minutes, stirring occasionally.
Discard bay leaf.
Puree and reheat with creams and reserved shrimp.
Adjust seasonings with salt, pepper, Tabasco and Worcestershire sauce.
Just before serving add wine.