RIP Killer Shrimp

I was really looking forward to my birthday dinner this year but was majorly disappointed when my friends and I pulled up to the Studio City restaurant to find it closed. This was a huge shock because the place had been around so long, you expected it to last foreve—or at least five more years. But it was not meant to be so I’ve had to improvise. I found a recipe at AllRecipes.com and made a few changes. The result is not quite like the original but damn tasty. And much more available.

INGREDIENTS
4 cups chicken broth (unsalted Herb Ox granules work fine)
1 tablespoon rosemary
2-1/2 cloves garlic, minced (or more)
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
1/4 teaspoon fennel seed
1/4 teaspoon Old Bay seasoning
1 teaspoon (or more) red pepper flakes
1 bay leaf
dash Worcestershire sauce
1/2 cup clam juice
1/4 (6 ounce) can tomato paste
1/2 cup butter (unsalted is better, less butter makes it not so greasy)
1/2 cup white wine
1 pound shrimp, with tails (31-40 or larger)
1/2 (1 pound) loaf French bread

DIRECTIONS
Pour broth into a large pot, and mix in spices and garlic, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours. Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up broth.