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Killer Shrimp


This is another wonderful recipe from the Pacific coast.


  • 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)


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.

Yields 4 servings.

Per serving (excluding unknown items): 185 Calories; 8g Fat (31% calories from fat); 24g Protein; 18g Carbohydrate; 8mg Cholesterol; 509mg Sodium

Diabetic Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates


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