- 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
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.
Melt the butter in a large stockpot over low heat.
Add the tomato paste to the butter and cook until it loosens.
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.
Add the shrimp to the broth mixture and simmer, stirring regularly, until they are plump and cooked through, about 2 minutes.
Serve the shrimp in bowls with enough of the broth to completely cover them.