The Best Shrimp

Seafood

2 tablespoons fresh or dried rosemary
2 teaspoons thyme
1 teaspoon black pepper
2 centiliters garlic; peeled and chopped
1/2 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon crushed red pepper
2 quarts clam broth
3 ounces tomato paste
1 stick butter
1 1/2 pounds shrimp
French or crusty bread

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. Mix the ingredients in a pot. Simmer for an hour or two. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. 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.