Ingredients

1/2 teaspoon fennel seed

1 teaspoon celery seed

1 teaspoon crushed red pepper flakes

1 teaspoon black pepper

2 teaspoon dried thyme

2 tablespoons dried rosemary

5 cloves garlic, peeled and chopped

3 ounces tomato paste

8 ounces clam juice

1 stick butter

1 cup white wine

2 quarts low-sodium chicken broth

1 1/2 pounds peeled shrimp, with tails

French bread for dipping

Preparation

  • Partially break up the rosemary, thyme, and fennel seed with fingers.

  • 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.

Place sliced french bread in a collonder for a true killer-shrimp experiance.