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Pour broth into a 2-cup glass measure. Microwave at MEDIUM-
HIGH 1 minute.
Combine broth, thyme, and black pepper in a large saucepan over
medium-high heat, and simmer.
Heat a medium skillet over medium-high heat. Add oil to pan;
swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or
until tender. Add flour, stirring with a whisk. Stir carrot mixture
and shrimp into broth mixture; cover and simmer 5 minutes. Stir
in cream; cover and simmer 4 minutes.
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