Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put ingredients, except shrimp, in chicken stock. bring to boil and then lower heat. cover, and cook for 45 minutes. add shrimp and simmer for 30 minutes more. you may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. if that is so, you may take the rest internally.

Target recipe: in a large saucepan melt the butter over medium heat. add the carrots, onion, celery, potato and shrimp shells. saute until the onion is translucent and the shells turn pink, around 3 minutes. add the stock, cream, thyme, bay and all but 25 shrimp. bring to a boil, reduce heat to a simmer and cook for 20 minutes. in small batches puree the soup in a food mill or food processor. force puree through a strainer. return the soup to the pan and season to taste with the salt and pepper. add the remaining shrimp to the pot and cook to heat through, about 3 minutes. ladle into 6 bowls with 5 shrimp in each. garnish with chopped parsley.