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Louisiana Killer Shrimp


  • 2 tablespoons rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black pepper
  • 5 garlic cloves, peeled and chopped
  • 1 teaspoon celery seeds
  • 1 teaspoon crushed red pepper flakes
  • 2 quarts chicken broth
  • 3 ounces tomato paste
  • 1/2 cup butter
  • 1 1/2 pounds shrimp, peeled, tails on
  • 1 loaf French bread, toasted


  1. Pulverize the rosemary and thyme using fingers.
  2. Place all ingredients, except shrimp and French bread, in a large pot. Simmer for 2 1/2 hours.
  3. Five minutes before serving, add shrimp and cook about 3 to 4 minutes or until shrimp is done.
  4. Serve shrimp with broth and toasted French bread for sopping the broth.

Yield: 4 to 6 servings

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