Killer shrimp (split from Los Angeles board
khh1138, your recipe looks pretty good, but I've got one that's spot on tasting like the shrimp served at both Killer and Jack Shrimp. Anytime I've made it, it's been a huge hit. If possible, use wild shrimp instead of farmed, it makes an incredible difference taste-wise.
Spicy Cajun Shrimp
1 – 1 ½ pounds unshelled 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 pepper (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 pepper, 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 to overcook them.
I often add a few fresh tomatoes. Serve over rice or pasta, or serve with sliced crusty French bread to sop up all the juice.
Enjoy! Anyone who makes this, please post your comments!
Jack Shrimp Restaurant
2400 W Coast Hwy Ste M, Newport Beach, CA 92663
Thank you GK! I've never been to Jack Shrimp but have hit up a few of the (ex)Killer Shrimp locations when I've made in down to S.CA. As best I can remember K.S. this tastes like the recipe to me. I have made this a few times & it's great. Be careful of how much cayenne pepper, I went just a bit over 1/2 tsp once & it was a bit too much for me. Also we like to add 1/2 tsp salt along with all the other spices. I have not done tomatoes, rice or pasta. I serve with French bread - crispy (not soft) & dip in sauce. Chad
Chad, you're quite welcome!! Glad to share this with everyone and thanks for posting your comments!! Yes, the 1/2 teaspoon of cayenne is my upper limit too, beyond that, it's just waaaaay too spicy.
Also, thanks for the tip on the salt....makes total sense, since salt usually goes with pepper to round out the flavor spectrum...will try it next time!!!
I've had it over rice (but not pasta), but with the crusty french bread is the best thing in the whole frickin' world!!!
I've never been to this restaurant but know plenty of people that have and rave about the shrimp. What's surprising is that this recipe is very similar to my recipe for BBQ shrimp, a dish I fell in liove with while in New Orleans. Being from CA you can imagine what my faced looked like when served this dish. It didn't look a bit like any BBQ shrimp I'd ever had, but let me tell you its far far better! And oh yes, french bread is the highly required!
I've been making this for twenty years and know it as Barbequed Shrimp, although it's in no way barbequed. I like your addition of tomatoes; one thing I've also done is added a tbs. or two of frozen oj concentrate to the sauce. Such excellently good stuff.
I made this twice the week I found it and flipped out - it's absolutely awesome! I couldn't believe I was eating Killer Shrimp in my own kitchen made by me! It is spot on! The first night I forgot the salt and the second time I remembered and it did balance out the flavor. I also put in less cayanne the second time since 1/2 tsp proved too much for me. Thanks to all - you made me a happy girl!
Grinchnot, thanks for your reply! I agree, it's spot on for the old KS recipe.
Yes, all spice-averse folks can reduce the cayenne as needed to obtain their desired level of heat. I guess it can be eliminated completely without affecting the overall flavor, but I like the heat level just as it is using the 1/2 teaspoon in the recipe.
So glad I made you a happy girl! Enjoy!
Link, I have never used stock in mine. Your recollection is correct; KS used to serve the shrimp in a large bowl with a nice quantity of the broth...LOTS for dunking of the crusty french bread!!
If you follow the recipe, the broth portions may not work out (once it's all divided and served up) to be on par with the amount of broth that you recall getting in those large bowls at KS.
That being said, I guess if the broth quantity is not enough for you, you could play around with increasing the ingredients proportionately and you'd just have more broth for the same quanity of shrimp, which is what I believe you want. You can also increase the shrimp, and I've made double batches in the past using twice the amount of all ingredients.
Good luck, and do report back!
This is not quite right. There is no olive oil in the recipe, only butter, and there is no paprika or Worcestershire. There is lemon, although I usually just toss in half a lemon at the beginning and pull it out after 10 min. I use twice as much wine. The recipe absolutely requires fennel seed and about double the rosemary as here. And as others have noted, this recipe is missing the broth. 1.5 qt of chicken broth plus 8 oz of clam juice.
There is a secret ingredient, which I am sorry, but I cannot name. Suffice it to say that it brings in a necessary umami note. Feel free to experiment.