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Seafood: Killer Shrimp-Unofficial Recipe


So sad when Killer Shrimp closed in Los Angeles and then rejoice on it's reopening! Thank goodness because this recipe on the Internet is not quite right. I've had to adapt quite a bit but still not sure about it.

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  • 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


Servings 4


Step 1

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.


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