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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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My husband and I used to eat there when we were dating. They used to serve it with tons of crusty bread and no spoons. Ingredients:
2 quarts chicken broth |
2 tablespoons rosemary |
5 cloves garlic, minced |
1 teaspoon ground black pepper |
1 teaspoon celery seed |
1/2 teaspoon fennel seed |
1 cup clam juice |
0.5 (6 ounce) can tomato paste |
1 cup butter |
1 cup white wine |
2 lbs shrimp, with tails |
Directions:
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.
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