2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low-sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread, for dipping

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar/pestle.

Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours.

Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes.

Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

Serving size: 4.

Per serving (excluding unknown items): 185 Calories; 8g Fat (31% calories from fat); 24g Protein; 18g Carbohydrate; 8mg Cholesterol; 509mg Sodium Food Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates