1 1/2 pounds raw shrimp, shelled and deveined
5 tablespoons butter
1 small onion, minced
1 stalk celery, sliced
1 small carrot, sliced
3 cups chicken stock
1/4 teaspoon thyme
1/4 teaspoon salt
1 cup heavy cream
4 tablespoons dry sherry
Grind shrimp in a food processor fitted with a steel blade.
Melt butter in a saucepan and sauté onion, celery and carrot until tender.
Add shrimp and cook for 5 minutes, stirring often.
Add stock, thyme and salt; simmer, partially covered, for 30 minutes.