Saffron Risotto

This recipe come from Epicurious with my minimal modifications. I love risotto and have tried several recipes, but this is so amazingly good I make it as often as possible. And I ask you....is that bright yellow color not so incredibly gorgeous that you want to paint your kitchen that color IMMEDIATELY? OMG...yes.

Saffron Risotto

28 ounces chicken stock
1 T. vegetable oil
1/2 onion, finely chopped
1 C. arborio rice
1 C. white wine
large pinch of saffron
2 T. butter
1/4 C. - 1/2 C. freshly grated parmesan or parmesan-reggiano

Directions:
Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Garnish with more grated cheese if desired.

Seafood Pot Pie

This is the promised pot pie recipe that I tried out and must admit, gave MUCH praise to the results, despite the skepticism by many hither and yon that a seafood pot pie could not possibly taste good.

Oh yes. Yes it does.

(I do believe it is a Paula Deen recipe but I clipped it out of the magazine and can't remember for sure, but I do believe that it is Paula - 92.7% sure)

Also, it should be noted, it was VERY good as leftovers too, I ate for lunch the next day and it was darn tasty warmed up.

SEAFOOD POT PIE

1/4 C. butter
1 C. chopped onion
1 C. minced celery
**recipe calls for 1 C. mushrooms but we don't eat those so I left 'em out**
2 T. all-purpose flour
2 C. half-and-half
1 1/2 tsp. Creole seasoning
2 T. dry sherry
1/2 C. grated Parmesan cheese
1 pound medium shrimp, peeled and deveined
1 pound bay scallops
1 (8-oz) container lump crabmeat
10 sheets frozen phyllo dough, thawed
3 T. butter, melted (I used a LOT more)

Preheat oven to 350° F. Lightly grease a 2 1/2 quart baking dish. Place baking dish on a jelly roll pan.

In a large skillet, melt 1/4 C. butter over medium heat. Add onion, celery, and mushrooms (if you're using them), and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour, and cook 2 minutes, stirring constantly. Stir in half-and-half, and cook 5 minutes, or until thickened. Stir in Creole seasoning, sherry, and cheese. Remove from heat, and add shrimp, scallops, and crab. Spoon into prepared dish.

**I changed the phyllo section somewhat because they are so delicate those suckers fall apart easily. Also, pay attention to how long your phyllo dough package says you need to have it thawing and use it right away - my package was 2 hours thawing on the counter. MAKE SURE YOU PLAN AHEAD!**

Layer one sheet of phyllo over the dish. Brush carefully with melted butter. It will droop over the sides of the baking dish. Layer another sheet of phyllo crosswise over the first, brush with melted butter. Repeat layers, using the remaining sheets of phyllo. Make 3 slits in center of top sheet of phyllo to allow steam to escape. Bake 25 minutes, or until golden brown.

Pasta Guide

I know, I have actually been doing some cooking and a little bit of knitting, but the time to post on it has been microscopic!

This is pretty slick though and I thought I'd share it.
A guide to figuring out which kinds of pasta should be used when and with what type of sauce.

As a pasta lover, it's pretty nifty.

Thought you might like the info too!

Asian Beef Lettuce Wraps

I love me some Asian food but sometimes I'm a little intimidated wondering if it's going to turn out as well as it tasted that last time I had it out to eat.
Well, I realized that it's not intimidating once you just accept that you can keep it simple and it can be really super good and worth doing.
This little recipe is VERY quick and was super good. I mean, it was awesome. Got the recipe from Relish, my favorite go-to site for getting recipe and menu planning ideas.

Asian Beef Lettuce Wraps

1 1/2 pounds sirloin steak
1 C. sesame ginger marinade (there is Lawry's or something that this comes in a bottle, ready to go)
1 T. canola oil
1/2 yellow onion, halved and thinly sliced
1 tsp. garlic, minced
1/4 tsp. crushed red pepper flakes
3 T. soy sauce
1/2 C. dry roasted peanuts, chopped
1 tsp. rice vinegar
1 head Boston (butter) lettuce
salt and pepper, to taste

1- Place the meat in the freezer for about 20 minutes (for easier slicing) if you have time. Slice the steak into thin strips against the grain. Season the meat with salt and pepper and place in a large ziploc bag. Add the marinade and turn to coat. Place in the refrigerator and marinade all day.
2 - Add the oil to a large skillet over medium heat. Saute the onion, garlic, and red pepper flakes until the onion is translucent, about 3 minutes. Add the soy sauce and cook another 2 minutes. Remove to a bowl.
3 - Remove steak and discard the marinade.
4 - Add a little more oil to the skillet over medium-high heat and let it get hot. Add the steak to the skillet. Sear for 2 minutes, turn and cook another 2 minutes or until cooked through. Return the onion mixture to the skillet and stir in the peanuts and vinegar.
5 - Place the meat mixture in a serving bowl. To serve, form little cups with the lettuce leaves, scoop the filling into them, wrap and serve.

Prep time: 15 minutes
Marinade time: all day
Cook time: 25 minutes

Crockpot Jambalaya

Got this recipe from Taste of Home but made a few changes to get it how I liked it. Seriously tasty and hubby thought it was even better the second day when all the flavors sort of melded together.

1 can tomato puree
20 oz. chicken broth (recipe called for 1 can but the consistency just needed more in my opinion)
1 can tomato paste
1 green pepper, chopped
1 onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp. dried parsley flakes
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. hot pepper sauce
1 pound chicken breasts cut into cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the tomato puree, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Ultimate Party Meatballs

Appetizers: my favorite food group.
What? Not a food group, you say?
Shut it.

If there was a way to do it without seeming a total freak, I'd eat appetizers for every dinner. Little bits of 20 different things...heaven.

Got this recipe from Mom Central to try out a new way to make party meatballs. Yeah, those ones you stab with the fancy toothpicks that everyone has had before.

My MIL makes them with chili sauce and grape jelly. So when I told her I was bringing some for Christmas Eve that were slightly different, she seemed a bit skeptical.

You see, at my inlaws, Christmas Eve is a ton of appetizers and soups. We just graze and open gifts, and then go fill up the plates again, open more gifts, eat more. It's a vicious cycle of gluttony and greed.

I made the Ultimate Party Meatballs hoping they would live up to MIL's incredibly high standards.

The recipe:
1 16-oz. can Ocean Spray jellied Cranberry Sauce
1 12-oz. bottle Heinz Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail size meatballs

Dude.
They were really good.
And, the review from MIL was that she liked them much better than her own version because, with the cranberry flavor there was a little more kick and less sweet (which she is not a person who likes things sweet) than using the grape jelly. (And ignore the fact that in the photo it's not all cookbook pretty looking...stuff in a crockpot in my world is messy)

So, we all know that New Years and bowl games are all about parties and appetizers.
This is the cheapest and easiest appetizer you could possibly make.

Yum and tasty.

And the Ultimate Party Meatballs website has a bunch of party ideas, so you could be hungover and still plan a party.

My Christmas Cookies

I make a few varieties of cookies for Christmas each year, a couple standbys and then I try something different to keep it interesting.

This year, a few pictures and recipes for you to check out!


Dipped Gingersnaps
(got this out of Taste of Home years ago)
2 C. sugar
1 1/2 C. vegetable oil
2 eggs
1/2 C. molasses
4 C. flour
4 tsp. baking soda
1 T. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 packages vanilla baking chips
1/4 C. shortening

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. (I use a cookie scoop for this so that the cookie will be uniform in size). Place 2 inches apart on cookie sheet. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small sauce pan over low heat. (I use the double boiler method or have found sometimes this can scorch. I don't have a double boiler, I just use a bowl that is slightly bigger than the sauce pan and get that going with a rolling boil of water and that melts everything nicely for dipping). Dip the cookies halfway; shake off excess. Place on waxed paper to harden.


Cream Cheese Finger Cookies - (this is the exact recipe, I always double it)
(another winner from Taste of Home)
1/2 C. butter, softened
4 ounces cream cheese, softened
1 tsp. vanilla
1 3/4 C. flour
1 T. sugar
dash salt
1 C. finely chopped pecans
Powdered sugar

In a mixing bowl, cream the butter and cream cheese. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly). **I have found if the dough is just a bit to dry/crumbly to shape, I will keep the mixer going on low and add a bit of water until the consistency seems right.**
Shape tablespoonfuls into 2-inch logs. Place 2 inches apart on baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Roll warm cookies in powdered sugar; cool on wire racks.


Best-Ever Turtles
(from Gooseberry Patch Christmas book 6)
2 1/2 C. pecan halves, toasted
1 C. sugar
3/4 C. corn syrup
1 C. whipping cream, divided
4 T. butter
1 1/2 C. chocolate chips, melted

On a baking sheet, arrange pecans in sets of 3; set aside. Combine sugar, corn syrup and 1/2 cup whipping cream in a heavy saucepan over medium-high heat, stirring constantly until mixture reaches full boil. Slowly add remaining cream and butter; heat, stirring, until mixture reaches soft-ball stage or 236° on a candy thermometer. Remove from heat; still until caramel is creamy (about 5 minutes). Spoon about 1 tablespoon caramel over each set of pecans; cool. Spoon 1 teaspoon chocolate over each; let stand to harden.

Also did some sugar cookie cutouts the kids decorated - I think they do great work!!


Hope your Christmas is also this sweet!

Food Porn

I can't believe I haven't posted any of the photos from Thanksgiving on here yet. OMG!!

Sonia's Hot Artichoke Dip

Here's the world famous, best you'll ever have,
Hot Artichoke Dip:

1 C. artichoke hearts (get the can of quartered artichoke hearts and then chop them up really good on your cutting board)
8 oz. cream cheese
1 C. mayo
1 (4 oz.) can chopped green chile peppers
1 C. parmesan cheese
1 t. garlic salt (add more if you wish but it's pretty strong stuff)
additional parmesan cheese

Preheat oven to 375. In a medium bowl, mix artichoke hearts, mayo, parmesan cheese, cream cheese and green chile peppers. Definitely use a mixer and not by hand or the mixture will not be combined well enough. Scoop mixture into a deep dish pie plate. Sprinkle parmesan cheese lightly over the entire top. Bake for 25-30 minutes or until top is lightly browned and bubbly. Serve warm with tortilla chips.

That recipe is my own creation, configured it myself, don't say I never gave you anything. When you serve it, there is never any left - so no hope for some to make into a soup later. Sorry!

Apple Pie

I pink puffy heart me some apples. So I make every different combo of everything in the universe that has apples in it.
I really like Allrecipes and when stuff has a 5-star rating by hundreds or thousands or users, chances are it's a pretty solid recipe.
I have made this Grandma Opie's Apple Pie and it is darn good. The only change I would make to the recipe is that I've used my basic pie crust recipe and doubled it so I have plenty of dough to make sure I can do a nice lattice top on it.
Seriously, go to the link and print off the recipe and ENJOY! Yes, it's a little time consuming to make a pie from scratch, especially when you slicing and peeling a bunch of apples for it.
Guess what...doesn't matter, it's so good! Love yourself with a beautiful apple pie!

Chicken Parmigiana

Here's the post that proves my reviews aren't total BS. I love writing the reviews over on LRR and generally try to get products I anticipate actually liking or finding useful. My most favorite and useful "product" thus far has been the subscription to Relish! as I have used it faithfully, renewed the subscription with my own money, and recommended it to many friends.

Here's a great recipe I did not too long ago that was super easy and super tasty. Even the boys were willing to try it. And, that Italian parsley is fresh from where I plucked it outside my back door. Jealous?

Chicken Parmigiana

4 boneless, skinless chicken breasts
3/4 C. panko bread crumbs
3/4 C. parmigiano reggiano cheese, freshly grated (or use parmesan if that's what you've got on hand, the real stuff, not the powder stuff in the green can)
2 large eggs
2 T. olive oil
2 C. marinara sauce
1 8-oz. fresh mozzarella ball, sliced
coarse salt and freshly ground pepper, to taste
1/4 C. Italian parsley, chopped, for garnish

1 - Place the chicken breasts on a cutting board in between two sheets of plastic wrap (I actually use wax paper, it holds up better). Using a mallet, pound chicken thin. Season both sides with salt and pepper.

2 - Combine breadcrumbs and cheese in a shallow bowl. Dip the chicken in the beaten egg, the dredge in the breadcrumbs mixture, turning to coat both sides.

3 - Heat olive oil in a large nonstick skillet over medium heat. Place the chicken in the skillet (you might have to do in batches, or use two skillets) and cook until golden, 3 minutes per side. Spread the marinara sauce onto the bottom of a baking dish. Preheat the broiler.

4 - Transfer the chicken pieces to the baking dish, placing them on top of the sauce. Top each chicken piece with slices of fresh mozzarella. Broil about 4 inches from the heat until the sauce is hot, cheese is melted and chicken is cooked through, about 5 to 8 minutes. Garnish with parsley and serve.

I grabbed a Barilla noodle I had on hand, and made up noodles to serve over because I cannot say no to carbs.

Pulled Pork

I am fortunate. Because of where I live, there are some things that pretty much, it's the best ingredient I can possibly put on the table. Case in point: pork.
When I go to the butcher to get pork, any cut, it's worthy of a centerfold in Bon Appetit. End of story.
So, though I don't exactly cook using pork constantly, when I do, the recipe better stand up. I mean, what is the point of having access to such excellent product when the recipe to prepare it is only mediocre?
It sucks.
But, as I've said before, I can read a good recipe and taste it in my head and KNOW if it's going to be good or not. Sometimes my gauge is a little off, but rarely.
So, I set off for the quest to find the most wicked awesome pulled pork recipe, my arrival at this recipe means I have deemed it - kickass. It is WORTHY of Iowa pork. Thank you Tyler Florence.

And, seriously, it's easy. If you can make a rub, and you can throw a few things in a saucepan, you've got it nailed.

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator. (I always leave the rub overnight, I mean, just do it, this is a plan ahead meal anyway)
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes.
While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. (Put the amount of sauce according to taste, it is a very intense sauce...add a little at a time, then I serve some in a milk creamer to put on the table so people can add more or less according to their personal preference)
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun. Add slaw or pickle or any other condiments your guests might enjoy.

This is the pork (I get Boston Butt if possible) with the rub, just out of the oven before it's been shredded. The rub and the hours in the oven have made this completely great crust of flavor all over the pork shoulder.

This is the sauce, simmering away on the stove. Now, seriously, make sure you scrape up all the burned bits of drippings on the bottom of the pan from the pork - deglaze the sh*t outta that pan, it makes the sauce taste ridiculous. And those "white" things floating around in it are the garlic cloves (which I usually double). This sauce is so good, I start just eating it with a spoon while hubby is shredding the pork, it is sinfully good.



You want a pulled pork sandwich right now, don't you? Yeah, me too.

Rustic Apple Tart

I make a lot of dessert dishes with apples. Why? Because every single person in our house will eat them, even hubby who rarely eats anything sweet, he likes apple stuff.

This is a recipe I clipped from a flyer from my local grocery store. I've modified it some as the original recipe made too much filling for the pastry, I didn't even end up using it all, so I'm adding those changes to be closer to what I did use.

And, yeah, it was darn tasty.

4 apples, peeled and cut into 1/2 inch wedges
2 T. lemon juice
1/4 C. flour
1/4 C. brown sugar
1 sheet (1/2 package) puff pastry, thawed
1 egg white, slightly beaten
1 T. butter
1/3 C. sugar
2 T. orange juice
1/4 tsp. vanilla
1/4 tsp. almond extract

1. Combine apples and lemon juice. In another bowl, combine flour and brown sugar. Toss together flour mixture and apple mixture.
2. Roll out puff pastry on a baking sheet. Brush pastry with beaten egg white; top with apple mixture. Dot with butter, and fold edges toward center.
3. Bake in a 350 oven for 40 minutes.
4. Meanwhile, combine sugar, juice, vanilla and almond until smooth. Brush glaze over tart. Bake for another 10-15 minutes or until golden brown.

Salami Salad

I'm always on the lookout for a unique salad. Especially when asked to take things to church for suppers and things like that, the same old same old simply won't do. So, this bread salad was perfect. And when I showed up at the church salad luncheon it was served at, my MIL informed me it was already gone and was the first thing to run out. Not bad!

Toasted-Bread Salad with Salami

1 loaf Italian bread, halved lengthwise and toasted

1 cup extra virgin olive oil, plus more for drizzling

salt and pepper

4 large tomatoes, chopped

1 English cucumber, quartered lengthwise and chopped

4 ounces deli-sliced salami, cut into thin strips

1 cup fresh basil leaves, torn

2 tablespoons red wine vinegar

1) In a large colander over a bowl or the sink, drizzle 1/2 cup water over the toasted bread to saturate. Squeeze the bread with your hands to remove any excess liquid, then crumble into bite-size pieces. Transfer to a large serving bowl and drizzle with 1/2 cup olive oil; season to taste with salt and pepper.

2) Add the tomatoes, cucumber and salami to the bread and toss to combine. Add the basil and drizzle the red wine vinegar and remaining 1/2 cup olive oil on top. Toss and season to taste with salt, pepper and more olive oil.

Recipe from Rachael Ray magazine site

Coconut Shrimp

Dude.

I love shrimp. So, I find a lot of main dish recipes, appetizers, salads and anything else I can to use shrimp. Even though I hate peeling them but then you know they’re good and fresh.

Coconut Shrimp

1 egg

1/2 cup all-purpose flour

2/3 cup beer (I used an NA lager)

1 1/2 teaspoons baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

3 cups oil for frying

1) In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2) Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees.

3) Fry shrimp in batches; cook turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Original recipe found here - it’s got 5 stars on Allrecipes!!

Give Me a Big Challah!

Last year, I had a personal goal of mastering a variety of soups.  This year, it’s the year of kick ass bread.  I think I can do it, but there is a little more science involved with bread, so there’s not always a guarantee that everything will turn out OK.  So, imagine my glee when my first attempt at challah bread turned out lovely.  I followed the recipe out of my 2007 The Best of America’s Test Kitchen cookbook, which you can’t access on their site without a membership, but I did find the same recipe here if you would like to make your house smell divinely of fresh baked challah bread.  You can let me know how it goes…

French Onion Soup

In my 2007 quest to master soup, here is another of the success stories and I must confess, it was kick ass. And, honestly, on a scale of 1-10, I think French Onion soup garners at best a 3. It’s not one of my favorites. But it is one of hubby’s favorites so I decided to seek out a great recipe I could make well. Tyler Florence’s recipe was the winner and I thought it tasted fantastic - pretty good considering it’s not one of my faves. The baguette croutons were the best part….yummy.

Strawberry Shortcake

So yummy.

So easy.

So delicious.

The recipe is right here, I don’t even have to retype it! Woot!

Banana Crumb Muffins

I use All Recipes a lot. Anything that rates a 5 star rating on there with hundreds or even thousands of reviews is a darn solid recipe. So, I used one to hit out of the ballpark a couple weeks ago. Just try it, simple ingredients you already have around and the kids will scarf them down. But then again, they love bananas and they love carbs, it was the perfect muffin!


Recipe:

1 1/2 C. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 bananas, mashed

3/4 C. white sugar

1 egg, lightly beaten

1/3 C. butter, melted

1/3 C. packed brown sugar

2 T. flour

1/8 tsp. ground cinnamon

1 T. butter

Preaheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 C. flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 T. flour and cinnamon. Cut in 1 T. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.

Spicy Shrimp Soup

Say that 5 times fast. Yet another soup in my quest for world domination through stocks and stews. I got this recipe from All Recipes (one of my favorites for good home cooked, tried and true food) and the only change I made really was I think I added more garlic and I removed the shrimp tails as I don’t like slowing down to remove them while I’m eating.


Recipe:

2quarts chicken broth

2 T. rosemary

5 cloves garlic, minced (I used more, I’m a whore for garlic)

1 tsp. ground black pepper

1 tsp. celery seed

1/2 tsp. fennel seed

1 C. clam juice

1/2 (6 oz.) can tomato paste

1 C. butter

1 C. white wine

2 pounds shrimp ( tails removed)

1 loaf French bread

Pour broth into a large pot, and mix in rosemary, garlic, 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. 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 break for soaking up the broth.