Killer Shrimp Soup

2 quarts chicken broth

1 tsp rosemary
5 cloves garlic, minced
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1/2 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) 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 bread for soaking up all the yummy broth.
Makes 8 servings.  Amount Per Serving  Calories: 515 | Total Fat: 25.9g | Cholesterol: 241mg