Ingredients
- 1 tablespoon fresh or dried rosemary
- 2 teaspoons thyme
- 1/2 teaspoon fennel seed
- 4 ounces butter
- 3 ounces tomato paste
- 1 teaspoon celery seed
- 2 cloves garlic, peeled and chopped
- 1 teaspoon crushed red pepper flakes
- 2 quarts clam broth
- 2 pounds shrimp, raw, peeled, deveined
Directions
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Add the rosemary, the thyme, and the fennel seed to a mortar bowl and use the pestle to break them up until they are partially ground, but still recognizable.
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Melt the butter in a large stockpot over low heat.
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Add the tomato paste to the butter and cook until it loosens.
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Add the spice mixture, the celery seed, the garlic, the crushed red pepper flakes, and the clam broth to the tomato paste mixture and cook, about 1 hour.
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Add the shrimp to the broth mixture and simmer, stirring regularly, until they are plump and cooked through, about 2 minutes.
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Serve the shrimp in bowls with enough of the broth to completely cover them.