Killer Shrimp

• 2 tablespoon rosemary leaves fresh
• 2 teaspoons thyme
• 1 teaspoon black pepper
• 2 cloves garlic peeled, chopped
• 1/2 teaspoon fennel seeds
• 1 teaspoon celery seeds
• 1 teaspoon red pepper flakes crushed
• 3 ozs tomato paste

1. Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed.
2. Break the spices up rather than grinding them.
3. In the end there should still be recognizable pieces of the rosemary, etc.
4. Mix the ingredients in a pot.
5. Simmer for an hour or two.
6. Just before serving, add raw shrimp.
7. Simmer until shrimp is done, stirring, about 2 minutes.
8. Serve in bowls.
9. Each bowl should contain a serving of shrimp and a lot of broth.
10. The broth should almost completely cover the shrimp.
11. Use peeled shrimp or unpeeled shrimp.
12. The dish is eaten with your fingers.
13. Dig out a piece of shrimp and peel it if necessary.
14. Eat it.
15. Soak up the broth with the bread and eat that.

rosemary, thyme, black pepper, garlic, fennel seeds, celery seeds, red pepper, tomato paste

Taken from recipeland.com/recipe/v/killer-shrimp-40979 (may not work)