INGREDIENTS
1 1/4
lbs (12 medium-size) shrimp, medium-size
1/4 cup
Seafood stock
1 tsp
Aleppo pepper
12
Cherry tomatoes
1
Shallot, medium
1 tsp
Black pepper, freshly ground
2 tsp
Fennel seeds, toasted and ground
1
Kosher salt
1
Spice blend
2 tbsp
Canola oil
1
French bread, Toasted
4 tbsp
Butter
1/4 cup
Absinthe