10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
1 pound medium shrimp, peeled, deveined and split lengthwise
2 shallots, minced
1 tablespoon tomato paste
1/2 cup all-purpose flour
1/2 cup dry sherry
4 cups shrimp stock, heated
1 cup heavy cream, at room temperature
2 teaspoons chopped fresh thyme, plus more for garnish
Kosher salt and cracked black pepper
Vegetable oil, for frying
2 1/2 pounds russet potatoes with skin on, washed, dried and cut lengthwise into fries
8 ounces cheese curds, broken up if large, for serving
Lemon wedges, for serving
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