1/2 c. butter
1 med. carrot, sliced thin
1 sm. onion, chopped
1 bay leaf
1/2 c. dry white wine
1/4 tsp. thyme
3/4 lb. raw shrimp
1/3 c. flour
1/2 tsp. salt
2-3 tsp. paprika
3 c. milk
2 c. half and half

Melt 2 tablespoons butter, saute carrots and onion. Add bay leaf, thyme, wine and shrimp. Cook until shrimp turn pink (about 3 minutes). Drain shrimp into bowl reserve liquid. Melt 6 tablespoons butter, stir in flour. Stir constantly until bubbly. Add reserved shrimp liquid, salt, paprika and milk. Cook until mixture thickens. Save 8 whole shrimp, chop the rest. Add vegetables and half and half to saucepan. Heat thoroughly. Garnish with reserved shrimp. Serves 8.