This is another wonderful recipe from the Pacific coast.
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