Killer Shrimp
2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread (for dipping)
Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle.
Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add
wine. Continue to simmer for a total cooking time of no more than 2 hours.
Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes.
Each bowl should contain an equal serving of shrimp and a lot of broth, which should almost completely cover
the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.
Yields 4 servings.
B-man
