Ingredients

• 1 cup dry white wine
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tablespoon fennel seeds
• 2 teaspoons cayenne
• 1 teaspoon celery seeds
• 1/2 teaspoon paprika
• Kosher salt
• Finely grated zest and juice of 1 small lemon
• One 15-ounce can coconut milk
• 1 pound shrimp, peeled and deveined
• 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
• 2 tablespoons chopped fresh parsley

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Instructions

1. Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
2. Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
3. Serve in shallow bowls, topped with parsley.