http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Tag: shrimp spicy pasta - Recent Posts en Tue, 07 Sep 2010 00:17:44 +0000 http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-22 Wed, 22 Oct 2008 03:40:56 +0000 Miken 22@http://www.eastcoastgourmet.com/forum/ <p>I use extra large 16-20 shrimp. </p> http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-19 Sun, 19 Oct 2008 01:48:45 +0000 Madonna 19@http://www.eastcoastgourmet.com/forum/ <p>Sounds Fabulous can't wait to make it. What size shrimp do you suggest? </p> http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-13 Sat, 18 Oct 2008 00:54:15 +0000 jajolly 13@http://www.eastcoastgourmet.com/forum/ <p>Wow! That is such a great sounding recipe - i can't wait to try it </p> http://www.eastcoastgourmet.com/forum/topic/killer-shrimp#post-11 Fri, 17 Oct 2008 20:07:10 +0000 Miken 11@http://www.eastcoastgourmet.com/forum/ <p>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.</p> <p>2 tbl rosemary<br /> 5 cloves garlic, minced<br /> 1 tsp ground black pepper<br /> 1 tsp crushed red pepper flakes<br /> 1 tsp celery seed<br /> 1/2 tsp fennel seed<br /> 1 cup white wine<br /> 2 quartschicken broth<br /> 8 oz clam juice<br /> 3 oz tomato paste<br /> 1/2 lb butter<br /> 2 lbs shrimp or prawns, tails on</p> <p>1. Combine rosemary, fennel. Lightly chop the spices with a<br /> chef's knife. In the end there should still be recognizable pieces of the rosemary, etc. </p> <p>2. Place all ingredients except wine in a large pot. Simmer for<br /> about an hour. </p> <p>3. Add wine. Continue to simmer for a total cooking time of no<br /> more than 2 hours. </p> <p>4. Just before serving, add raw shrimp. Simmer until shrimp is<br /> done, about 2 to 3 minutes. </p>