Killer Shrimp

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 1 hour 45 minutes

Ingrédients

1 tablespoon fresh or dried rosemary

2 teaspoons thyme

1 teaspoon black pepper

2 cloves garlic (peeled and chopped)

1/2 teaspoon fennel seed

1 teaspoon celery seed

1 teaspoon crushed red pepper

2 quarts clam broth (if making with chicken, use chicken broth)

3 ounces tomato paste

4 ounces butter

2 pounds raw shrimp (peeled and deveined)

Instructions

Prepare the seasoning

Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end, there should still be recognizable pieces of the rosemary, etc.

Prepare the stock

Place the butter into the bottom of a large stockpot. Add the tomato paste, and cook until the tomato paste loosens. Add seasonings, and clam juice to the stockpot. Cook over low for about 1 hour.

Just before serving, add raw shrimp. Simmer until shrimp are done, stirring, about 2 minutes.

Serving Killer Shrimp

Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp.

Notes

If you have the time, get shrimp with the shells and peel the shrimp down to the last joint, leaving that and the tail intact. Add the shells to the clam broth and bring to a boil, then cover and simmer at least 1/2 hour. Pour into a blender in batches and process until smooth. Strain back into the pot. Add herbs and remaining ingredients and proceed with the recipe.

Nutrition

• Calories: 238 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 7 g
• Cholestérol: 316 mg
• Sodium: 2017 mg
• Glucides Totaux: 5 g
• Sucres Totaux: 3 g
• Protéines: 23 g