2 T. dried rosemary
2 tsp. dried thyme
1/2 tsp. fennel seed
1 tsp. black pepper
5 cloves garlic, peeled and chopped
1 tsp. celery seed
1 tsp. crushed red pepper flakes
2 qt. low-sodium chicken broth
8 oz. clam juice
3 oz. tomato paste
1 stick butter
1 C. white wine
1 1/2 lb. raw peeled shrimp, with tails
French bread, for dipping

Partially break up the rosemary, thyme, and fennel seed with
fingers or mortar/pestle.

Place all ingredients, except wine and shrimp, in a large pot.
Simmer for about 30 minutes and 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.

Serve. Each bowl should contain a 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.

Serving size: 4.

Per serving (excluding unknown items): 185 Calories; 8g Fat
(31% calories from fat); 24g Protein; 18g Carbohydrate;
8mg Cholesterol; 509mg Sodium

Food Exchanges: 2 1/2 Lean Meat; 1 Vegetable;
1/2 Fat; 1/2 Other Carbohydrates

B-man :wink: