Killer Shrimp

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This topic contains 3 replies, has 3 voices, and was last updated by  Anonymous 9 years, 5 months ago.

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  • #562


    There used to be a restaurant in Marina Del Rey, CA called Killer Shrimp, and they had this spicy shrimp dish that you could get over rice, pasta, or with a side of sliced bread. Whenever I could go to LA for business I always made a stop there. Here is the recipe.

    2 tbl rosemary

    5 cloves garlic, minced

    1 tsp ground black pepper

    1 tsp crushed red pepper flakes

    1 tsp celery seed

    1/2 tsp fennel seed

    1 cup white wine

    2 quartschicken broth

    8 oz clam juice

    3 oz tomato paste

    1/2 lb butter

    2 lbs shrimp or prawns, tails on

    1. Combine rosemary, fennel. Lightly chop the spices with a

    chef’s knife. In the end there should still be recognizable pieces of the rosemary, etc.

    2. Place all ingredients except wine in a large pot. Simmer for

    about an hour.

    3. Add wine. Continue to simmer for a total cooking time of no

    more than 2 hours.

    4. Just before serving, add raw shrimp. Simmer until shrimp is

    done, about 2 to 3 minutes.



    Wow! That is such a great sounding recipe – i can’t wait to try it



    Sounds Fabulous can’t wait to make it. What size shrimp do you suggest?



    I use extra large 16-20 shrimp.

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