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
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 pieces of the rosemary, etc.
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 peeled shrimp or unpeeled shrimp.
The dish is eaten with your fingers. Dig out a piece of shrimp and peel it if necessary. Eat it. Soak up the broth with the bread andeat 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.
(A variation on the recipe posted by Sheri McRae sherae@zeta.org.au)