Killer Shrimp

• 2 tbsps fresh or dried rosemary
• 2 tsps thyme
• 1 tsp black pepper
• 2 cloves garlic, peeled and chopped
• 1/2 tsp fennel seed
• 1 tsp celery seed
• 1 tsp crushed red pepper
• 2 qts clam broth** (if making with chicken, use chicken broth)
• 3 ozs tomato paste
• 1 stick butter
• shrimp
• french bread

Mix the ingredients in a pot.

Simmer for an hour or two.

Just before serving, add raw shrimp.

Simmer until shrimp is done, stirring, about 2 minutes.

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 that. No utensils.This recipe makes a lot of broth.

**If you have the time, peel the shrimp down to the last joint, leaving that and the tail intact. Add the shells to the clam broth and bring to a boil, then cover and simmer at least 1/2 hour. Pour into blender in batches and process till smooth. Strain back into pot. Add herbs and remaining ingredients and proceed with the recipe.

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