KILLER SHRIMP

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Categories     Soup/Stew     Shellfish

Yield 4

Number Of Ingredients 18

3 c chicken broth (24 oz)
1 c fish stock
1/4 c butter (1/2 stick)
1 c clam juice (8 oz)
1/2 can tomato paste (85g)
pinch saffron
1 sprig rosemary
4-5 clove garlic, minced
1 t ground black pepper
1 t celery seed
1/2 t fennel seed
red pepper flakes
1.25 c chardonnay
2 t fish sauce
2 t sriracha
1 lbs shrimp (shelled makes for a cleaner eating experience)
1 T fresh thyme, chopped
french bread

Steps:

  • Pour chicken broth, fish stock, butter, clam juice, tomato paste, and saffron into large pot. Partially crush spices with mortar and pestle and add to pot. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally in a partially covered pan. Add wine, fish sauce, and sriracha and continue to simmer another 1.5 hours. Just before serving, add shrimp and cook until opaque. Garnish each bowl with a sprinkle of fresh thyme. Serve with bread.

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