Yield: 8 Servings
|2 tablespoons||Fresh or dried rosemary|
|1 teaspoon||Black pepper|
|2 \N||Cloves garlic, peeled and chopped|
|½ teaspoon||Fennel seed|
|1 teaspoon||Celery seed|
|1 teaspoon||Crushed red pepper|
|2 quarts||Clam broth (if making with chicken use chicken broth)|
|3 ounces||Tomato paste|
|1 \N||Stick butter|
|\N \N||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 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 ½ hour.
Pour into blender in batches and process till smooth. Strain back into pot.
Add herbs and remaining ingredients and proceed with the recipe.
Recipe by: Mimi Hiller Posted to MC-Recipe Digest V1 #584 by Sheri McRae <sherae@...> on Apr 22, 1997