Not Official Killer Shrimp Food

COPYCAT KILLER SHRIMP

Copycat Killer Shrimp image

This is a copycat recipe, after the Killer Shrimp restaurant in Southern California. This is the most authentic recipe I have found -with some minor adjustments, and is wonderfull. Be sure to serve with alot of crusty bread for dipping, the broth and bread is the best part of the meal to me. I usually do half and half clam broth and chicken broth, as a personal preference. We do peel and eat shrimp, but I have made with peeled shrimp as well. Posting here as I don't see another like it combined with safe keeping, can't lose this!

Provided by GIBride01

Categories < 4 Hours

Time 2h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons dried rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
2 -3 minced garlic cloves
1 teaspoon celery seed
1 -2 teaspoon crushed red pepper flakes
2 quarts clam broth (or half chicken broth, half clam broth)
3 ounces tomato paste
1/2 cup butter
1 1/2 lbs shrimp, deviened and unpeeled

Steps:

Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.

SEAFOOD: KILLER SHRIMP-UNOFFICIAL RECIPE RECIPE

Seafood: Killer Shrimp-Unofficial Recipe Recipe image

Provided by SharonE

Number Of Ingredients 14

Ingredients

1 tablespoons dried rosemary
1 teaspoon dried thyme
1 teaspoon black pepper
5 cloves garlic, minced
1/2 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
6 ounces clam juice
1 cup white wine
6 ounces tomato paste
1 stick butter
1 1/2 pounds peeled shrimp, with tails
French bread for dipping

Steps:

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar/pestle. Place all ingredients, except wine, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

NOT OFFICIAL KILLER-SHRIMP

NOT OFFICIAL KILLER-SHRIMP image

Categories Soup/Stew Shellfish Simmer

Yield 2-3 Bowls

Number Of Ingredients 14

Ingredients

1/2 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
2 teaspoon dried thyme
2 tablespoons dried rosemary
5 cloves garlic, peeled and chopped
3 ounces tomato paste
8 ounces clam juice
1 stick butter
1 cup white wine
2 quarts low-sodium chicken broth
1 1/2 pounds peeled shrimp, with tails
French bread for dipping

Steps:

* Partially break up the rosemary, thyme, and fennel seed with fingers. * Place all ingredients, except wine and shrimp, in a large pot. *Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours. *Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. * Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. Place sliced french bread in a collonder for a true killer-shrimp experiance.

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Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end, there should still be recognizable pieces of the rosemary, etc.
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