Killer Shrimp
This is another wonderful recipe from the Pacific coast.
Yield: 4 servings
Ingredients
- 2 tablespoons dried rosemary
- 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)
Instructions
- Partially break up the rosemary, thyme and fennel seed with fingers or mortar and pestle.
- Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then 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.
- 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 the bread.
Nutrition
Per serving (excluding unknown items): 185 Calories; 8g Fat (31% calories from fat); 24g Protein; 18g Carbohydrate; 8mg Cholesterol; 509mg Sodium
Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates
