| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Fresh or dried rosemary |
| 2 |
ts |
Thyme |
| 1 |
ts |
Black pepper |
| 2 |
|
Cloves garlic; peeled and chopped |
| 1/2 |
ts |
Fennel seed |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Crushed red pepper |
| 2 |
qt |
Clam broth**; (if making with chicken, use chicken broth) |
| 3 |
oz |
Tomato paste |
| 1 |
|
Stick butter |
| 1 1/2 |
lb |
Shrimp |
|
|
French bread |
INSTRUCTIONS
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 hour. Pour into blender in batches
and process till smooth. Strain back into pot. Add herbs and remaining
ingredients and proceed with the recipe.
Posted to bbq-digest by Gene Goycochea <barbecue@home.com> on Jan 06, 1999,
converted by MM_Buster v2.0l.
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