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May 17, 2003 08:34 PM

Help! Killer Shrimp recipe

  • m

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.

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  1. This is my knock off 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.

    1 Reply
    1. re: critter

      Thanks for the recipe. May try this holiday weekend.

    2. There is no Worcestershire sauce, no lemon juice, no oregano & No Beer in the recip0e.

      Sorry, but this is wrong.

      1. 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.