posted by Mimi Hiller 12-04-98 10:51 AM
Killer Shrimp
2 tbsps fresh or dried rosemary
2 tsps thyme
1 tsp black pepper
2 cloves garlic, peeled and chopped
1/2 tsp fennel seed
1 tsp celery seed
1 tsp crushed red pepper
2 qts clam broth** (if making with chicken, use chicken broth)
3 ozs tomato paste
1 stick butter
shrimp
french bread
1.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.
2.Mix the ingredients in a pot.
3.Simmer for an hour or two.
4.Just before serving, add raw shrimp.
5.Simmer until shrimp is done, stirring, about 2 minutes.
6.Serve in bowls.
Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the
shrimp.
Use unpeeled shrimp. The dish is eaten with your fingers. Dig out a piece
of shrimp and peel it. Eat it. Soak up
the broth with the bread and eat that. No utensils.This recipe makes a lot of broth.
**If you have the time, 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 blender in
batches and process
till smooth.
Strain back into pot. Add herbs and remaining ingredients and proceed with the recipe.