Louisiana Killer Shrimp

4 to 6 servings

2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
1/2 cup butter
1 1/2 pounds shrimp, peeled, tails on
1 loaf French bread, toasted

Pulverize the rosemary and thyme using fingers. Place all ingredients, except shrimp and French bread, in a large pot. Simmer for 2 1/2 hours.

Five minutes before serving, add shrimp and cook about 3 to 4 minutes or until shrimp is done.

Serve shrimp with broth and toasted French bread for sopping the broth.