2quartsclam broth(if making with chicken, use chicken broth)
2poundsraw shrimppeeled and deveined
Prepare the seasoning
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.
Prepare the stock
Place the butter into the bottom of a large stockpot. Add the tomato paste, and cook until the tomato paste loosens. Add seasonings, and clam juice to the stockpot. Cook over low for about 1 hour.
Just before serving, add raw shrimp. Simmer until shrimp are done, stirring, about 2 minutes.
Serving Killer Shrimp
Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp.
If you have the time, get shrimp with the shells and peel the shrimp down to the last joint, leaving that and the tail intact. Add the shells to the clam broth and bring to a boil, then cover and simmer at least 1/2 hour. Pour into a blender in batches and process until smooth. Strain back into the pot. Add herbs and remaining ingredients and proceed with the recipe.