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Killer Shrimp

There have been handful of posts to a thread about a recently defunct Marina Del Rey (our LA yacht basin area) restaurant called Killer Shrimp. Just as a Public Service Announcement I am linking to an online recipe for, what is purported to be, what was served at this restaurant.

We now return you to your regularly scheduled programming.

http://quantumrelativity.calsci.com/R...

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  1. Ooooooooooo, I miss Killer Shrimp!

    (Left L.A. in 2001)

    Here's hoping this recipe it on the money... will report back.

    1. That's my recipe. I figured it out when I moved to N.Cal. I don't claim it's theirs, but I can't tell the difference. I've heard they use beer instead of wine, I'm not sure if I believe that. Now they're closed, a great tragedy if you ask me.

      2 Replies
      1. re: mlawrence

        professor lawrence, i admire your ability to cook and explain quantum physics! i'm anxious to try your carnitas recipe from your website. it is too bad you've only made one post here on chowhound. are you lurking in the naked singularity? ;-).

        1. re: mlawrence

          I'll have to try that recipe...but I would modify it. I'd leave out the celery seed, as I find that flavor overpowering, and I'd replace the broth and clam juice with shrimp head stock...buy head-on shrimp, make the stock from the heads, then add the shrimp at the last minute. Adds great color also.

        2. Yes its truly a tragedy. I would go to the Killer Shrimp in Studio City every Monday. I am addicted to that stuff. I have tried various internet recipes, including the beer and its just not the same. I am really lost and crave it all the time. There is a place in Newport Beach called Jack's shrimp, but the service was bad and it just wasn't the same, not spicy enough. Does anyone know another recipe or know any news about the place reopening. Some friends and I are serious about continuing the line if we could get in touch with the old owners......

          1. I have heard of the Killer Shrimp. The recipe is not what I'd imagined.
            I love the BBQ shrimp of New Orleans, which sort of reminds me of this. No tomato sauce and a few other things. The only spice that concerns me is the rosemary.

            Can someone comment on the rosemary? Are you certain it's used in the dish?

            14 Replies
            1. re: chef chicklet

              GOT to have the rosemary in there.
              What is it that concerns you about Rosemary? Just curious.

              1. re: The Professor

                For my tastes I just don't like rosemary in a shrimp dish. The times I've accidentally recieved a shrimp dish off a menu and the restaurant forgot to list that ingredient, I was pretty disappointed. I just was wondering myself if with the amount of liquid to the dish, if 2 Tablespoons is correct, and perhaps it should be 2 tsp??

                Perhaps the 2 hours of cooking does mellow it out? Have you made the recipe?

                1. re: The Professor

                  the professor, are you the former "mlawrence" whose recipe we are discussing? seems likely, i guess.

                  1. re: alkapal

                    No, alkapal, I'm not mlawrence, but his is a mighty fine recipe.

                    1. re: The Professor

                      just wondering did you make the recipe with 2 T of rosemary? or is that a misprint meaning, 2 tsp? I love the BBQ shrimp of new orleans, is this similar? and that question is open to anyone that cares to respond and thats tasted both.

                      1. re: chef chicklet

                        I have had both Killer Shrimp and barbecue shrimp in New Orleans. That amount of rosemary sounds fine to me for either. If you don't like rosemary you could use less.

                        1. re: kittyfood

                          thanks kittyfood, I was hoping someone that has had both could guide me a bit here. Shrimp is my favorite food/protein. I make it all different ways, and love new recipes and will make them.

                          I have heard long before this post about the highly sought after, Killer Shrimp. When I was down to So Cal my last visit, on the itinerary was to stop and try this dish, but something came up and we had to get home quicker than planned, so I did miss the tasting! Darn!

                        2. re: chef chicklet

                          I used the 2T. Didn't seem overpowering at all to me, but I love rosemary, and there is enough other stuff going on in this dish that I think it works nicely. Of course, as kittyfood points out, you could try using less if you're worried...maybe half the amount...on the first time out and go from there.

                          1. re: The Professor

                            ok, I was just wondering I do want to try, but don't want to ruin with too much rosemary. I wish like you, I'd had the original so I could compare. Well it is what it is. I'm going to try this, and will report back.

                            It's 105 degrees today, so might be after the hot spell passes.

                    2. re: The Professor

                      "What is it that concerns you about Rosemary?"

                      2 Tablespoons is a LOT of rosemary especially if fresh. I have very good knife skills but Chopping fennel seeds with a chef's knife?

                      1. re: Fritter

                        Use the spice grinder, that's my plan.

                        1. re: chef chicklet

                          That's what I was thinking. The recipe just seems a bit off. It's hard to do a reduction if the recipe does not indicate how much of a reduction they want.
                          The Fennel seed seems very out of place to me.
                          In regards to the NOLA style BBQ shrimp a few use rosemary while most like Pascal Manale's do not. NOLA BBQ almost always has heavy cream and/or worcestershire. Those that I have had that do utilize rosemary have it as a background flavor, not a dominant spice.

                          1. re: Fritter

                            I never had heavy cream in bbq shrimp, but there are many different recipes. We are not fans of Pascal Manale's version, and have heard that they use margarine. When we make it we use a version of Rima & Richard Collin's recipe from The New Orleans Cookbook. Unfortunately we can't get the great shrimp here in Phoenix, but cooking it in this sauce helps:

                            1/2 cup butter
                            1 cup light beer
                            1 cup shrimp or fish stock
                            Heat this in a large ovenproof skillet, and add some chopped garlic, couple of crushed bay leaves, chopped rosemary, dried basil, dried oregano, a little salt and cayenne, a good tablespoon of sweet paprika, some ground pepper, a tablespoon of lemon juice. Simmer about 8 minutes, then remove and let sit for half an hour. Add the raw shrimp (heads on is best, or at least with shell on) and cook for a few minutes until shrimp turn pink. Put in a preheated 450 degree oven for 10 minutes. Serve with chunks of French bread for dipping.

                            The original recipe calls for 2 sticks of butter and a cup of vegetable oil, but that's just too rich for me.

                            1. re: kittyfood

                              The Pascal's Manale recipe does not utilize margarine but there are bound to be many hacked versions. The debate about that will likely go on for years even though Chef Mark, DeFelice from Pascal's, Manale has gone on record with the recipe. I'll leave a link.
                              FWIW Emeril utilizes heavy cream in his version.

                              http://www.louisianacookin.com/recipe...

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