Ingredients

4 cups chicken broth

1 tablespoon rosemary

2-1/2 cloves garlic, minced

1/2 teaspoon ground black pepper

1/2 teaspoon celery seed

1/4 teaspoon fennel seed

1/2 cup clam juice

1/4 (6 ounce) can tomato paste

1/2 cup butter (can use less)

1/2 cup white wine

1 pound shrimp, with tails

1/2 (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.