2 tablespoons dried
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low-sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread, for dipping
Partially break up the rosemary, thyme, and fennel seed with fingers or
Place all ingredients, except wine and shrimp, in a large pot. Simmer for about
30 minutes and add wine. Continue to simmer for a total cooking time of no more
than 2 hours.
Just before serving, add raw shrimp. Simmer until shrimp is done, stirring,
about 2 minutes.
Serve. Each bowl should contain a serving of shrimp and a lot of broth, which
should almost completely cover the shrimp.
The dish is eaten with your fingers. Soak up the broth with
Serving size: 4.
Per serving (excluding unknown items): 185 Calories; 8g Fat (31% calories from
fat); 24g Protein; 18g Carbohydrate; 8mg Cholesterol; 509mg Sodium Food
Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates