Ingredients

2 quarts chicken broth

1.5 tablespoons rosemary

5 cloves garlic, minced

1 teaspoon ground black pepper

1 teaspoon celery seed

1 teaspoon fennel seed

1 teaspoon red pepper flakes

3 cups clam juice

1/2 (3 ounce) can tomato paste

1 stick butter

1 cup white wine (last)

2 pounds shrimp, with tails

1 (1 pound) loaf French bread

Preparation

  1. Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
  2. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  3. Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.