Knock off a Restaurant Dish for your Baller- Killer Shrimp

To any of my Ladies that are from LA or know anythig about LA. Killer Shrimp used to be one of my FAVORITE places to go eat when I lived in LA. They are now closed from what I have heard but I found a wonderful recipe to recreate the dish and found one that I made last week. lets just say it was a huge hit and I will be making again. This dish can be served with bread (for dipping in the broth) or over rice. I prefer it with bread I bought fresh Ciabatta bread and toasted thick chunky slices with a bit of garlic herb butter. I have to have veggies or salad with my dinner and I served this with a tomato cucumber salad which was a cool compliment to this spicy dish. Bon Appetit Ladies!

INGREDIENTS (Nutrition)
2 quarts chicken broth
2 tablespoons rosemary (Iused fresh rosemary which I chopped)
1 tablespoon Cajun Seasoning
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 stick butter (I didn't put a whole stick and I use reduced fat butter!)
1 cup white wine
2 pounds shrimp, with tails ( I prefer Jumbo Shrimp)
1 loaf French bread or and crusty bread/ May also be served over rice
1 handful finely chopped fresh parsely




1.Pour broth into large pot, and mix in rosemary, garlic,cajun seasoning, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.

2.Stir wine into the soup, and continue to simmer and stir occasionally for an additional hour.
3.Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth or serve over a rice mound.