Serve Killer Shrimp Soup with bread for soaking up the broth.
2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 cup butter
cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread
Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed,
fennel seed, clam juice, tomato paste and butter. Bring to a boil, reduce heat
to low, and simmer 1 hour, stirring occasionally.
Stir wine into the soup, and continue to simmer and occasionally stir for 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp