2 oz butter
1 sliced yellow onion
1 carrot, peeled and sliced
3 minced cloves of garlic
2 1/2 lb shrimp, raw, shelled and cut into pieces
1 lb Roma tomatoes
36 oz fish stock
2/3 cup bread crumbs
5 oz heavy cream
1 oz dry sherry
salt
pinch cayenne pepper
2 oz chopped Italian parsley
Melt butter slowly in pan, add garlic, and saute onion and carrot until they start to soften. Add tomatoes and fish stock and saute until tomatoes get soft. Strain mix saving liquid and process in a food processor preserving some texture. Return to liquid and mix in bread crumbs, heavy cream, sherry (optional), salt and pepper. Blend until mix is smooth. Add the shrimp over medium heat and cook for about 3 minutes (shrimp should turn opaque).
Garnish with parsley.
Serves eight as a starter.