Louisiana Killer Shrimp

Sherrybeth's Note:

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 2 tablespoons rosemary
• 2 teaspoons dried thyme
• 1 teaspoon black pepper
• 5 garlic cloves, peeled and chopped
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper flakes
• 2 quarts chicken broth
• 3 ounces tomato paste
• 1/2 cup butter
• 1 1/2 lbs shrimp, peeled, tails on
• 1 loaf French bread, toasted

Directions:

1. Crunch up the rosemary and thyme using fingers.
2. Place all ingredients, except shrimp and french bread, in a large pot.
3. Simmer this mixture for 2 1/2 hours.
4. Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
5. Serve shrimp with broth and toasted French bread for sopping the broth.

Reviews

[gailanng]

I had to do something oh so wrong. I prepared the sauce mixture early in the day. About 2/3 into the cooking time I felt something was needed. I added salt which is not listed in ingredients, about 5 more garlic cloves and a dash of cayenne. After refrigerating, hopefully to meld flavors, I reheated the mixture and added the shrimp. The 3 minute cooking time was not enough for the shrimp to absorb the flavors in my humble opinion and the sauce seemed unremarkable.

[Slim PA]

We injoyed thoroughly. Nothing to say other than follow the Chef's instructions. Served with steamed rice. Thanks Sherry! Made for PAC Spring '09

[Chef #424154]

This is, indeed, a great recipe. I am preparing it again tonight. I use chipotle powder in place of red pepper flakes (simply because I have it).