2  tbsps fresh or dried rosemary
 2  tsps  thyme 
 1  tsp   black pepper
 2  cloves   garlic, peeled and chopped
 1/2   tsp   fennel seed
 1  tsp   celery seed
 1  tsp   crushed red pepper
 2  qts   clam broth** (if making with chicken, use chicken broth)
 3  ozs   tomato paste
 1  stick butter
 french bread
 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.
 Mix the ingredients in a pot.  Simmer for an hour or two. Just before
 serving, add raw shrimp.  
 Simmer until shrimp is done, stirring, about 2 minutes.  Serve in bowls. 
 Each bowl should contain a serving of shrimp and a lot of broth. The broth
 should almost completely cover the shrimp.  Use peeled shrimp or unpeeled
 The dish is eaten with your fingers.  Dig out a piece of shrimp and peel it if 
 necessary.  Eat it.  Soak up the broth with the bread andeat that.  No 
 utensils.This recipe makes a lot of broth."
 **If you have the time, 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 blender in batches and 
 process till smooth.  Strain back into pot.  Add herbs and remaining 
 ingredients and proceed with the recipe.
 (A variation on the recipe posted by Sheri McRae sherae@zeta.org.au)