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Killer Shrimp
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tablespoons dried rosemary
teaspoons dried thyme
/2 teaspoon fennel seed
teaspoon black pepper
cloves garlic, peeled and chopped
teaspoon celery seed
teaspoon crushed red pepper flakes
quarts low−sodium chicken broth
ounces clam juice
ounces tomato paste
/2 cup (1 stick) butter
cup white wine
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 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
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