Grind rosemary and tarragon coarsely in a coffee mill and combine
with remaining ingredients. ( Not recommended to use the coffee mill
for coffee again, only for spices ) In a 14 inch skillet sweat the
celery, onion and fresh parsley in the butter and oil. Add garlic
and sauté for one minute. Add remaining ingredients except shrimp
and bring to boil while mixing thoroughly. Add shrimp and cook over
high heat for 20 to 25 minutes stirring occasionally to assure all
shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty
French bread. Goes especially well with champagne!
