Recipe 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
- French bread, for dipping
Recipe method
- 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.
- Soak up the broth with the bread.
Other sea recipes:
Killer shrimp recipe
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