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Add a photoServings: 1
Ingredients
- 2 Tbsp. Fresh or possibly dry rosemary
- 2 tsp Thyme
- 1 tsp Black pepper
- 2 x Cloves garlic, peeled and minced
- 1/2 tsp Fennel seed
- 1 tsp Celery seed
- 1 tsp Crushed red pepper
- 2 quart Clam broth**, (if making with chicken, use chicken broth)
- 3 ounce Tomato paste
- 1 stk butter
- 1Â 1/2 lb Shrimp
- Â Â French bread
Directions
- 1.Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end there should still be recognizable pcs of the rosemary, etc.
- 2.Mix the ingredients in a pot.
- 3.Simmer for an hour or possibly two.
- 4.Just before serving, add in raw shrimp.
- 5.Simmer till shrimp is done, stirring, about 2 min.
- 6.Serve in bowls.
- Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp. Use unpeeled shrimp. The dish is eaten with your fingers. Dig out a piece of shrimp and peel it. Eat it.
- Soak up the broth with the bread and eat which. No utensils.This recipe makes a lot of broth.
- **If you have the time, peel the shrimp down to the last joint, leaving which and the tail intact. Add in the shells to the clam broth and bring to a boil, then cover and simmer at least 1 hour. Pour into blender in batches and process until smooth. Strain back into pot. Add in herbs and remaining ingredients and proceed with the recipe.
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