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Sep 2, 2008 11:53 AM

Killer Shrimp recipe [split from L.A. board]

This thread was split from the Los Angeles board. If you'd like to discuss the now-closed Killer Shrimp restaurant or its affiliated JackShrimp restaurant, please go here:

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When we visited there several years ago, the owner told us a story about the KS/JS connection.

Seems there was an ol' granny who made the original recipe. When she passed, the recipe was handed down to the grandkids - the grandson used the recipe and opened Jack, the granddaughter used the recipe and opened Killer. I do believe that each grandkid slightly "tweaked" the original recipe (which I don't recall exactly what they were, but had to do with spices used).

We found JS, at the time, to be a worthy facsimilie as KS, which we really enjoyed. However, KS sold no "green" (salad, veggie) of any kind so we used to eat one at home beforehadn. We liked the fact we could get a nice salad at JS, plus JS had two different size portions, whereas KS only had one.

I have a recipe that I'll post when I have a chance. It's a close match to the KS/JS "BBQ NO" shrimp. So tasty, but I'll warn you uses a LOT of butter!

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    1. re: Servorg

      That looks like it could be the recipe, even though I sure don't remember tasting fennel or celery seed at KS...OK, finally, here's the recipe I have for cajun's really fantastic, enjoy!

      As much as I like this recipe, it sure used to be nice just going to KS and chowing on the shrimp, without the work!

      Spicy Cajun Shrimp

      1 – 1 ½ pounds unshelled uncooked shrimp
      1/3 cup olive oil
      1/3 cup butter
      1 medium onion, thinly sliced
      4 garlic cloves, minced or pressed
      1 tsp dried thyme
      1 tsp crumbled dried rosemary
      1 tsp ground black pepper
      ½ tsp cayenne (or to taste)
      2 tsps sweet paprika
      2 tbls Worcestershire sauce
      ½ cup dry white wine
      2 tbls fresh lemon juice

      Rinse the shrimp and set aside.

      Heat the oil and butter in a large heavy skillet until the butter has melted. Add the onion and garlic and sauté on medium heat for 4 to 5 minutes, until the onions are softened. Stir in the thyme, rosemary, black pepper, cayenne, paprika and the shrimp, and sauté for another minute or so, stirring to turn the shrimp. Pour in the Worcestershire Sauce, wine and lemon juice, Simmer for 3 or 4 minutes, until the shrimp are pink and tender, but be careful not overcook them.

      Adding a few fresh tomatoes is a nice touch too. Serve over rice or pasta.

    2. I thought Killer Shrimp was owned and started by 60's rocker Lee Michaels and was his version of New Orleans resturant Pascale's Manale's famous bbq shrimp dish.

      1 Reply
      1. re: foh

        Interesting... I think he used to live just off the beach on 18th in Venice. I could see the tie...

      2. I've heard there is a stick of butter in every order. Is that just a rumor, or is it true? (Actually, I don't know if I even want to know...)

        1 Reply
        1. re: recovering_vegetarian

          I used to work there, at the MDR location. Never went to the Studio City location. The one mentioned in the south bay is not related. Yes there is a stick of butter in each bowl. And a can of budweiser, among other things. There is a great recipe on I hope they re-open. Oh, and the restaurant was opened by that old Orange haired rocker named Lee.