Juicy Shrimp

INGREDIENTS:
½ small onion, diced
1 celery rib, diced
5 cloves Garlic, minced
½ cup (1 stick) unsalted butter (Land O Lakes)
2 quarts low-sodium chicken broth (Swanson)
1 ½ tablespoon rosemary (McCormick)
2 teaspoons dried thyme (McCormick)
1 teaspoon ground black pepper (McCormick)
1 teaspoon celery seed (McCormick)
1/2 teaspoon fennel seed (McCormick)
1 teaspoon red pepper flakes (McCormick)
8oz clam juice (Snow's)
3 tablespoons of tomato paste ( can tomato paste) ( Del Monte)
1 cup beer ( Heinneken)
1 ½ pounds shrimp, with tails
1 loaf French bread

DIRECTIONS:
Fry onion, celery, garlic in the butter until fragrant and soft in a large pot.
Take all the spices (rosemary, thyme, pepper, celery seed, fennel seed, pepper flakes) and cut/crush them enough that they remain whole but are broken to more easily release flavor.
Pour in broth, and mix in rosemary, thyme, pepper, celery seed, fennel seed, clam juice, pepper flakes, & tomato paste. Place cover on pot to maintain consistency.
Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir beer into the broth mixture 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.