Help! Killer Shrimp recipe
- masala-g May 17, 2003 08:34 PM
Postings on Los Angeles boards on Killer Shrimp restaurant reminded me of my failed attempts at duplicating the broth. Please share your recipe if you happen to have one, thanks.
This is my knock off recipe...you can alter the amount of pepper if you want less heat, and probably use clam juice in place of shrimp or chicken stock:
1/4 pound, plus 2 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon cayelnne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon dried oregano
1/2 cup shrimp stock (or substitute chicken stock)
1/4 cup beer at room temperature
1 pound raw shelled or unshelled shrimp
Combine 1/4 pound butter, garlic, worcestershire sauce, lemon juice and herbs in a large skillet over high heat. When butter melts (be careful not to brown or burn), add shrimp and cook for 2 to 3 minutes. Add remaining butter and stock. Shake pan for two minutes. Add beer and cook for one minute more. Serve with lots of French bread for dipping.
There is no Worcestershire sauce, no lemon juice, no oregano & No Beer in the recip0e.
Sorry, but this is wrong.
I spent the majority of my youth eating at Killer Shrimp and now teach cooking classes. How funny to see this post having just had a class where we recreated the soup. Here's my version:
2 1/2 pounds shrimp, shells on
2 tbs olive oil
1 large red onion (or 3 large shallots)
4 cloves garlic, minced
2 cups very dry white wine
3 bottles clam juice
2 cups water
1 can fire roasted tomatoes and broth
2-3 tablespoons fresh rosemary
Tony Chacherens Creole Seasoning to taste
1. Heat oil in soup pot. Add onions or shallots and saute 3-4 minutes until tender. Add tomatoes and rosemary. Add liquids and bring to boil.
2. Reduce heat and let simmer for 15-20 minutes. Add creole seasoning. Add shrimp and cook until just done, 2-4 minutes. Serve along side lots of french bread to soak up the juices.