Not Official Killer-Shrimp

• 1/2 teaspoon fennel seed
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper
• 2 teaspoon dried thyme
• 2 tablespoons dried rosemary
• 5 cloves garlic, peeled and chopped
• 3 ounces tomato paste
• 8 ounces clam juice
• 1 stick butter
• 1 cup white wine
• 2 quarts low-sodium chicken broth
• 1 1/2 pounds peeled shrimp, with tails
• French bread for dipping

1. * Partially break up the rosemary, thyme, and fennel seed with fingers.
2. * Place all ingredients, except wine and shrimp, in a large pot.
3. *Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours.
4. *Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes.
5. * Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp.
6. Place sliced french bread in a collonder for a true killer-shrimp experiance.

fennel seed, celery, red pepper, black pepper, thyme, rosemary, garlic, tomato paste, clam juice, butter, white wine, chicken broth, shrimp, bread

Taken from www.epicurious.com/recipes/member/views/not-official-killer-shrimp-50002655 (may not work)