Serves 6 1 pound shrimp, wild caught 1/4 cup butter 1 shallot, finely chopped 4 cloves garlic, finely minced 2 tablespoons carrots, grated 1 stalk celery, finely chopped 1/4 cup white wine, optional 2 cups chicken broth 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon paprika 1/2 teaspoon thyme dash of hot sauce, optional 2 cups heavy cream Instructions Melt the butter in a large pot and add finely diced shallot, garlic, carrots and celery. Saute until tender (about 10-12 minutes). Add wine to deglaze (if using) and cook 30 seconds to evaporate. Add chicken broth, hot sauce and spices and use an immersion blender to puree until completely smooth. Bring to a boil and reduce to a simmer. Rough chop the shrimp and add to pan. If pre-cooked, just cook until warm. If shrimp are raw, simmer for 3-4 minutes or until cooked and pink. Stir in heavy cream and simmer 4 minutes until just thickened. Serve immediately, or for better flavor, refrigerate overnight and reheat slowly before serving.
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