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I have the shrimp, black pepper, peeled garlic...omg, I am so making this tomorrow, and I don't care if I have to devour it all by myself!
This looks amazing, John. Thanks for sharing!
Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the other versions you'll find online are missing is the true amount of black pepper used. i remember asking them what made it so spicy, and the answer was "lots and lots of black pepper". If you're squeamish about the cup of butter, try using some olive oil instead. I'd at least use a half a cup of butter though, as it adds an irreplaceable richness to the sauce. Enjoy!
Ingredientes
- 2 quarts chicken broth
- 2 tablespoons rosemary
- 5 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 teaspoon celery seed
- 1 teaspoon dried thyme
- 1/2 teaspoon fennel seed
- 1 cup clam juice
- 3 ounces tomato paste
- 1 cup butter
- 1 cup chardonnay or sauvignon blanc
- 2 pounds shrimp with tails or tails and shells (messier, but more like the original!)
- 1 (1 pound) loaf Italian of French bread for dipping
Direcciones
- Add all ingredients except the wine and the shrimp to a large pot and bring to a boil Reduce to a low simmer and cook for 30 minutes to 1 hour.
- Add the wine and cook for an additional 1 hour.
- Just before serving, stir in the shrimp and cook about 3 minutes until shrimp are opaque. Serve the shrimp in a bowl, almost totally covered with broth, and with bread for soaking up all the yummy broth. This is also great over linguini, which is another way it was offered at the restaurant. You'll still want bread for sponging at the end.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 8 servings | |
| Calories 560 | |
| Calories from Fat 234 | 42% |
| Total Fat 26.6g | 33% |
| Saturated Fat 15.39g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 1270mg | 53% |
| Potassium 662mg | 19% |
| Total Carbs 41.73g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.07g | 3% |
| Protein 33.24g | 53% |
Menus and Pairings
Evaluaciones
28 de Febrero de 2012
I always loved these shrimp at the restaurant..and John's version is just as good. A fun dish to serve to adventurous friends!Yo he cocinado/probado esta receta
29 de Febrero de 2012
Once again another killer recipe John. This is devine if you, like me, love prawns or shrimp?
Advice to others......Go for the butter, the sauce is heavenly! (is it just me or can you hear angels?)1 replyYo he cocinado/probado esta receta
29 de Febrero de 2012
Best shrimp ever!! It was so tender (I think the butter helps).1 replyYo he cocinado/probado esta receta
02 de Marzo de 2012
love this a must try, bread, shrimp, wine butter =heaven!Yo he cocinado/probado esta receta
12 de Noviembre de 2022
Had this at Spottys last night and it was sublime. The broth was amazing. You killed it John. Thank you!Yo he cocinado/probado esta receta
Comentarios
22 de Abril de 2020My husband and I used to go to that strip mall in Marina Del Rey for Killer Shrimp and have tried duplicating this many times! I will definitely try your recipe! Yes they are opened again in a larger location on the Marina!!!
30 de Enero de 2013This looks good to try. I would like to recreate it using your recipe. Thanks.
05 de Marzo de 2012This recipe sounds awesome J Spot. I'd dare say littleneck clams and mussels would stir in and be just as fabulous, with the extra reinforcement of the bi-valves' liquors to further the taste bud orgy that seafood, wine and butter create!!!
03 de Marzo de 2012Thanks for sharing this..as a pescatarian, I love trying out seafood dishes. :D1 reply
02 de Marzo de 2012Killer Shrimp closed and opened again in the Marina. I have recreated this recipe over and over. I love it!1 reply
01 de Marzo de 2012Wow! Sounds wonderful. I'm gonna try this one for family night. Thanks, John.
29 de Febrero de 2012I make a New Orleans BBQ shrimp which is similar to this. The Black Pepper you are looking for is called Sarawack. Sarawack is much spicier than the cheap stuff.1 reply
29 de Febrero de 2012I love shrimp recipes. I'm going to cut this one in half and try it for my husband and me.1 reply
29 de Febrero de 2012Having grown up near the ocean and with a father who knew how to net fresh shrimp I LOVE all things shrimp!! This sounds heavenly! I can't wait to try it!1 reply
