Not Official Killer Shrimp Food
COPYCAT KILLER SHRIMP
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
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
Provided by SharonE
Number Of Ingredients 14
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
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.
- Place the butter into the bottom of a large stockpot. Add the tomato paste, and cook until the tomato paste loosens. Add seasonings, and clam juice to the stockpot. Cook over low for about 1 hour.
- Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp.
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May 26, 2020 - This recipe is as close as I have found to the Marina Del Ray, CA eatery. 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.
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