Killer Shrimp

Killer Shrimp

Ingredients:
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

Directions:
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 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.
Yields 4 servings.
Killer Shrimp 105
Lemon Chili Shrimp Sticks
2 garlic cloves, peeled and crushed
1 (1/2−inch) piece fresh ginger, peeled and grated