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"Spicy Shrimp"

- 2 tablespoons Dried Rosemary
- 2 teaspoons Dried Thyme
- 1/2 teaspoon Fennel Seed
- 1 teaspoon Black Pepper
- 6 cloves of Garlic (minced)
- 1 teaspoon Celery Seed
- 1 1/2 teaspoon Crushed Red Pepper Flakes
- 2 quarts Chicken Broth Low Sodium
- 8 oz Clam Juice
- 6 oz Tomato Paste
- 1 stick of butter
- 1 cup White Wine
- 1 1/2-2 pounds Raw Shrimp peeled & deveined w/tails
- French Bread or Sourdough Bread for Dipping

Partially break up the rosemary, thyme and fennel seed with mortar and pestle or whatever you have handy. Place all ingredients, except wine and shrimp in a large pot. Simmer for about 30 minutes, then add white wine. Continue to simmer for a total cooking time of no more then 2 hours. I would suggest cooking for at least 1 1/2 hours.

Just before serving, add raw shrimp. Simmer stirring until shrimp is done, about 2-3 minutes. Cut bread into one inch slices & place into large basket or bowl for dipping.

Each bowl should contain a serving of shrimp and a lot of broth. The dish is eaten with your fingers...soak up the broth with the bread and enjoy !

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