In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
Add all spices and turn burner on low.
Clean and de-vein shrimp then cut shrimp in half.
Add shrimp to soup.
Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.