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Killer Shrimp will return!

After a very long hiatus a new Killer Shrimp restaurant and bar will be located at the old Organic Panificio site at 4211 Admiralty Way in Marina Del Rey, not far from their old location on Washington Blvd. Their grand opening is set for August 19. Shrimp lovers everywhere rejoice.

The Organic Panificio Cafe and Restaurant
4211 Admiralty Way, Marina Del Rey, CA 90292

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  1. i guess i should not have discarded my "fat" jeans. . . .

    8 Replies
      1. re: DrBruin

        I hope they'll still have their sweet potato-pecan pie.

        Killer Shrimp
        4211 Admiralty Way, Marina Del Rey, CA 90292

        1. re: bulavinaka

          THANK YOU!!!
          makes me feel much better.

        2. re: westsidegal

          hahaha. :)

          oh, wg, btw, thanks for the countless plugs on cafe del rey, it is very expensive, went for brunch but it was good, nice crab cake benedict, though the desserts, carrot cake and flan were ok at best.

          i guess i'll have to break out the fat jeans too, sadly.

          1. re: kevin

            "i guess i'll have to break out the fat jeans too, sadly."

            My problem is the outbreak of the fat genes...

            1. re: Servorg

              my bad,

              i got both of those, genes and jeans, that reminds me of a stupid joke, but alas i can't post that here.

            2. re: kevin

              the reason the cafe del rey desserts were forgettable is that their fantastic pastry chef, carlos, left them and is now living/baking in las vegas.
              truly, this change would be enough to drive me to prozac if i had the power to prescribe it to myself.

              dunno the name of the person who has taken carlos' place, but i hope they leave soon. meanwhile, i'm no longer popping in there after dinner just to get carlos' version of black forest cake to top off the evening.. . . .

          2. Missed it the first time around! Looking forward to trying it soon!

            1. Thats great and that they reopen on my bday is even better!

              1. Just to be clear, that is the GIANT restaurant at the corner of Palawan and Admiralty?... Across from the remodeled Jamaica Bay Inn?... And "kitty corner-ish" from the Marina Beach Marriot?...

                I am not questioning your facts, but the old location on Washington had to be, like, 2000 sq. feet max if you give them credit for the outdoor seating, Organic Panificio's building is like a 10,000 square foot location. If we all recall, it was an ambitious but ill-managed place called the Waterfront before that had a whole live music component as well. This place is huge.

                I mean, I'm not complaining, I LOVE Killer Shrimp. But are there more details on how they are going to take a quick/fast/casual service restaurant and put it in that venue? It's not like they are called "Killer Seafood," they are just Killer Shrimp. As awsome as shrimp may be, how can they fill that place? The parking lot alone must cost $5,000 a month in rent. Joe's Stone Crab can do it but is the legend of Killer Shrimp really that powerful?

                I hope it is.

                The Organic Panificio Cafe and Restaurant
                4211 Admiralty Way, Marina Del Rey, CA 90292

                6 Replies
                1. re: ellaystingray

                  Organico had 3 restaurants, all clustered together. Going from north to south, one had been the Harbor House restaurant, which is the largest space (and I doubt that is the one). The one I figure that Killer Shrimp would go into would be the old Edie's diner space and then there is what was the Mexican food restaurant that isn't as big as the Harbor House restaurant space, but is larger than the diner space.

                  1. re: Servorg

                    >>Organico had 3 restaurants, all clustered together.<<

                    >>The one I figure that Killer Shrimp would go into would be the old Edie's diner space...<<

                    That's what I hope they're thinking...

                    1. re: bulavinaka

                      For what it's worth, the small, placard signage with the Killer Shrimp logo is "plastered" on the front doors of the large (Harbor House) space, not the smaller (Edie's) space. I also have seen an easel insider the larger space with a bigger version of the placards. However, I also wonder how they intend to fill that vast a place. Catch your own shrimp tanks to insure freshness?

                  2. re: ellaystingray

                    >>Just to be clear, that is the GIANT restaurant at the corner of Palawan and Admiralty?...<<

                    >>Organic Panificio's building is like a 10,000 square foot location. If we all recall, it was an ambitious but ill-managed place called the Waterfront before that had a whole live music component as well. This place is huge.<<

                    >>...how can they fill that place? The parking lot alone must cost $5,000 a month in rent.<<

                    Was thinking the same thing...

                    1. re: bulavinaka

                      I just assumed it was the Edie's diner location also.

                      1. re: wienermobile

                        I remember going to Castagnola's Lobster house when I was a kid - that space is hee-yuge. Don't know what the chances are of renting out that larger portion of this structure to a restaurant concern, but how many current day restaurant concepts would work in that large of a space?

                  3. This is Killer Shrimp's new sign that was just approved by the county. The board voted 4-0 in favor of the designs for a two-sided, pole-mounted sign on Admiralty Way near the intersection of Palawan Way and a roof sign for Killer Shrimp. So maybe it is the larger location?

                    1. Excellent news - thanks for posting!

                      1 Reply
                        1. Memories of "slurp slurp slurp slurp slurp" come to mind. Can't wait.

                          1. I went by there on Tuesday and there are no signs of activity other than the signs posted on the doors. That venue, though....it has changed hands so many times over the years. 10 years ago we lived aboard in MdR and the place was a Reuben's. They were a steakhouse with locations in MdR and Redondo. Popular for brunches, birthdays, etc. And yes, the place is HUGE.

                            Killer Shrimp used to have 3 locations, MdR/Venice, Redondo Beach, and Culver City. I never was in the Culver City one, but the other 2 were tiny. The three together would not have been as big as the old Reuben's.

                            I just don't see how a concept like KS could have enough appeal to fill that space night after night.

                            Not to mention how off-putting the venue is. It is dark and foreboding....

                            Part of the appeal of Killer Shrimp was the semi-goth atmosphere, which I also don't see translating well into either the old Edie's space or the old Reuben's space.

                            All of which is a shame because I would dearly love for Killer Shrimp to return. But in the meantime, I have perfected the recipe and make it at home all the time in its purest form: just the shrimp, broth, and bread.

                            7 Replies
                            1. re: dlafky

                              Wow, I never knew they had locations in RB and CC. I only knew about MDR and Studio City (Ventura Blvd and Colfax). That location had big, black leather booths and was kind of an odd space...kind of goth I guess.

                              And yes, I agree, making it at home is great as well. What recipe are you using? Care to share? Here's mine from the home cooking board:


                              1. re: GK in SO

                                Sorry, I meant Studio City, not Culver City.

                                1. re: GK in SO

                                  I have a question, GK. On your recipe, you indicate it is the same as both KS and JS. I used to go to KS in the valley and miss them immensly. After I heard about JS, I trotted myself over there and was not impressed. It did not taste anything like the KS I remember - a lot more rosemary. Are they really that similar? Have my taste buds deceived me over time?

                                  1. re: WildSwede

                                    WS, please know that its' been at least 10 years since I ate at JS, so they may have changed their recipe since then.

                                    But, assuming not, I recall thinking the same thing...that I just didn't quite taste like the shrimp from KS...it wasn't served in a big bowl with lots of broth, rather a shallow chafing-style dish with just a bit of broth, which yes, had more rosemary and just less "oomph" than KS shrimp, not just in the spicyness, but the overall depth of flavor was different (and lesser, I recall) from KS.

                                    Also, I spoke with the waiter at JS, who explained that the original recipe was from the grandma. The recipe went to the grandson and granddaughter when granny passed away. The waiter said it was the grandson (I believe) who opened KS, using pretty much granny's recipe, unchanged. The granddaughter opened KS, but tweaked granny's recipe.

                                    So, please relax, your taste buds are just fine!! I'm sure they're as excited as mine are that the original KS is returning!!

                                2. re: dlafky

                                  My nephew went by for their job interviews on Wednesday, but they had filled all the positions so apparently things are rolling along. I will be very curious to see how they use the space as well and to see if it will have the same vibe. Maybe all the pent-up demand from the years they've been away will keep the place filled. I'm so glad they are coming back, it's always been one of my favorites.

                                  1. re: Juji

                                    anyone been by yet? still set for the 19th?
                                    anyone going this weekend?

                                    1. re: msmd310

                                      Here's what they just posted on their Facebook page:

                                      "Hi Everyone! Thank you ALL so much for your great support! We are getting so close to opening & just need to get signed off on a couple more things. We will keep you posted on all updates daily from here on out & will have more info about our special Pre-opening Facebook Party on Monday! WE ARE ALMOST THERE! ..."

                                      So not sure what the opening date will be, hoping for next week.

                                3. According to Grub Street Killer Shrimp will open tomorrow September 1, 2011

                                  Here is link to their new menu
                                  and yes they still have their Sweet Potato Pecan Pie.

                                  23 Replies
                                  1. re: wienermobile

                                    Thank you! This makes me very, very happy!

                                    1. re: WildSwede

                                      Let me know when you go and I'll try to meet up with you WildSwede. Dommy! thinks the signature dish is vile and refuses to go.

                                      1. re: Mattapoisett in LA

                                        Hahaha. It's interesting because I was under the impression that a lot of hounds found it to be quite vile on the past.

                                        Maybe we got a new crop of hounds that find it to be delicious. Or did like it and the like grew as the years went by with nary a killer shrimp in evidence.

                                        1. re: kevin

                                          I liked it but the last couple of years the shrimp quality was not up to par. Sauce still good.

                                        2. re: Mattapoisett in LA

                                          AB-SO-LU-TELY! They seem to have a lot of new items on the menu that they didn't have before - maybe Dommy can have one of those? LMK what works for you... maybe SCARF???
                                          Looks to me that the prices are the same as the last time I went which I find interesting.
                                          I have always loved it and since they closed have been DREAMING about having it again and trying other places's versions, none of which stacked up. I emailed my friend that I used to go with letting her know they are reopening, but have not heard from her yet.
                                          And, I'm not sure that I would be considered a "new crop" hound... ;-)

                                          1. re: WildSwede

                                            I went last night and it tastes exactly the same as before. It was a limited menu so I wasn't able to try any of the menu additions. The space is lovely and HUGE. I hope there is enough pent up demand to keep them going this time.

                                            1. re: Juji

                                              So, who's the owners... Lee Michaels was somehow involved with the original KS... is he involved with this new KS?

                                              1. re: darrelll

                                                The GM of the restaurant told me that Lee and son Kevin are still the owners.

                                              2. re: Juji

                                                Happened to go there as a fluke on Saturday (driving down the coast from Malibu after the Kiwani's Chili Cookoff with a friend and was telling her about KS - how badly I wanted to try it, not sure where it was, turned the corner and there it was!). Now, my friend does not eat seafood (okay, canned tuna) but that is all. I made a deal - if I paid for dinner, would she go? She was for it. I remembered seeing that on the new menu they have additional items besides just the shrimp that their previous restaurants only offered. But I could not remember anything that wasn't seafood, Needless to say, I kept my fingers crossed.
                                                We arrived around 5:45. Wait was 20 minutes. Space is gorgeous - I remember a lot of yellow. Who knows if there actually was any yellow. I think I was in a trance just anticipating eating it again.
                                                We got the first booth on the left when you go down the stairs. They have open seating in the bar, but they only serve the shrimp and appetizers in there. My friend decided she was going to have the grilled cesar salad with grilled chicken. I had the KS with french bread. Food arrived in about 10 minutes. I cheat and get my shrimp peeled (for a few extra bucks - hate having that shrimpy smell on my hands for days on end!). My friend LOVED the cesar. Said it was the best she has ever had. What they do is slice the romaine in half, lengthwise, and grill it (I used this technique when I BBQd on the 4th and it imparts a really lovely flavor onto the lettuce).
                                                Now on to my dish. Delicious! I am pretty sure it is exactly like it was before, but I found myself wishing the flavor was a little more bold, savory and spicy. But it was really, really good and I was a very happy girl.
                                                By the time we left, the wait was 2 1/2 hours. Free parking in a very ample lot. Beautiful space with good service. Also have outdoor service overlooking the marina. I will definitely be back (during off hours until the new wears off)!!
                                                I, for one, am absolutely thrilled that they have reopened!

                                                1. re: WildSwede

                                                  great to have this info!
                                                  and here we were all worried that the space would be too large for them to fill.
                                                  glad to hear that the worry was unfounded.

                                                  1. re: westsidegal

                                                    Maybe because they had a concerted effort to other a bunch of dishes to bring in more people.

                                                    Also, as for the eponymous dish, lots of people who are not hounds at all really enjoy that dish. And sad but true, the eaters in the general populace considerably outweigh hounds.

                                                  2. re: WildSwede

                                                    WS, thanks for the front of the lines, first hand report. Now if I could only find the new location though it is a cavernous space so that that should not be too difficult.

                                                    1. re: kevin

                                                      here's one way to find it:
                                                      1) first go to

                                                      then plug
                                                      4211 Admiralty Way, Marina Del Rey, CA 90292
                                                      into their search box (which has a magnifying glass icon next to it)

                                                    2. re: WildSwede

                                                      Kevin, you may just be lucky and come across it like I did, or, use the helpful info that Westside furnished! Now I can do almost a side by side comparison between both Jack and Killer Shrimp!

                                                  3. re: WildSwede

                                                    Can you speak to the portion size (number of shrimp per serving and size of shrimp, etc.)? Can you upgrade to larger portions and/or larger shrimp, in the manner that some steak houses have a petit cut, standard cut, and trencherman's cut? I ask, because never having been to KS, I am not clear on how one, shall we say, fills up. Are we talking about a half dozen shrimp in a bowl of broth, with a hunk of bread? Thanks...

                                                    1. re: silence9

                                                      I've updated the place link with the new website (including the menu with prices). It will reflect the new address and map location shortly. One size for the classic "soup" style killer shrimp bowl. But you won't go away hungry and you can always ask for some additional bread to dip in the broth if you're still feeling peckish after you finish the first go around.

                                                      1. re: Servorg

                                                        I would consider these shrimp "large" - they are biggies. I think there are about 10 or 12 to each serving. I left 2 in my bowl and didn't eat all the bread (which is delicious). I think you will be pretty well fed up by the time you leave.

                                                        1. re: WildSwede

                                                          I hit it up yesterday for dinner and it was very good, spicey and butter-y, but as these things go, my memory of it is that it was better back in the day. Yet, maybe I'm wrong, but yea there was frothy-ness to the broth. Don't know what that was about.

                                                          And the sweet potato pecan pie is good with the fresh whipped cream. But it is way way way way too sweet. The whipped cream is beyond necessary to cut through the sweetness, and yet it's still considerably too sweet.

                                                          My friend remarked besides being a huge space, that they did not do much in the decor of the joint as if they just gutted the space plopped down some hard back chairs and booths and said let's just open up because we can.

                                                      2. re: silence9

                                                        The manager told me each serving is a half-pound of shrimp, 26-30's. They looked larger than that to me too, but he assured me they're 26-30's. As far as upgrading the shrimp size grade and / or portion size, I'm not sure about that.

                                                        If you're cutting bread out of your diet, that half pound of shrimp may not be enough. With bread soaked in broth, it's plenty. I enjoyed the shrimp cocktail and the mini crab cake apps too,so a few apps plus the shrimp ought to fill you upnicely.

                                                        1. re: Professor Salt

                                                          Appreciate the feedback on the shrimp portions, thanks. Sounds OK, If anything, I suppose an extra side order of the broth with more bread or rice would be a nice option. Per the online menu provided above, the menu actually looks much more expansive than I imagined. The apps/sides look good, and there even appears to be a lobster roll available...

                                                          1. re: silence9

                                                            Here is a pic... altho the broth I got was not as red and seemed like it was more than shown here. Or maybe they propped up the shrimp in this pic...


                                                            1. re: WildSwede

                                                              I just had some Killer Shrimp and I agree with WildSwede, the broth was not as red as I remember it being years ago and also not as dark as in the photo. It seemed almost watered down in a way and frothy. It had a cover almost like crema on an espresso. PLENTY of bread was served with one order and they asked if I wanted to take the leftovers to go.

                                                              The shrimp themselves were delicious and better than I remember. I would like to know their source (gulf, china, etc.) so if anyone feels like asking please report back.

                                                              Clam chowder was decently good. Strong touch of butter in it.

                                                              As far as seating goes, I think I'd prefer the bar area where you can be either indoors or outdoors. As others have mentioned, the place is HUGE. It's good to know they can fill it and even have a wait, but mid-afternoon on a Wednesday, it was definitely quiet.

                                                              Killer Shrimp
                                                              4211 Admiralty Way, Marina Del Rey, CA 90292

                                              3. 1.5 hour wait last night, friend came by and left cuz the line was too damn long.

                                                6 Replies
                                                1. re: ns1

                                                  Wow, I guess they are not hurting for business at all.

                                                  1. re: kevin

                                                    You can seat yourself in the bar without going on the hostess's list. But they only serve the shrimp and appetizers in there.

                                                    1. re: WildSwede

                                                      As long as it's the killer shrimp dish, i'm fine with the bar seating. May have to check it out later today, but I seriously doubt it will be packed to the gills on a random Tuesday of Tuesdays.

                                                      1. re: kevin

                                                        They were having a $9.95 special yesterday so that may have accounted for the onslaught of business. I imagine during the week it will calm down.

                                                2. OK, so I made it to KS yesterday (Sunday, early evening), and as a first timer ever to KS, I will state that I was pleasantly surprised and came away well fed. Big thank you to the other more seasoned fans above., for providing a good lay-of-the-land, chow-wise and otherwise.

                                                  So, to commence, the place is huge, with a nice big parking lot. I hadn't realized KS was so very near the water/marina, and the view was excellent (reminded me of the old shows from the 1970s - Coloumbo, Quincy, etc., that often used the marina as a background).

                                                  Within the entrance, it reminded me of a more sophisticated version of Gladstones. The hostesses and servers all looked like they'd stepped out of a Robert Palmer/MTV music video - all little black dresses, red lipstick, and legs that never quit. At 6:00 p.m., the wait was exactly 40 minutes.

                                                  Once seated on the long and narrow patio (we went outdoors, under a sufficient awning), service and then chow came in relatively quick order. (Aside: while the marinia view on the patio is splendid, you get the occassional intoxicating huff of yacht fuel, as the vessels of those richer than I come and go).

                                                  I stared with the lobster mac and cheese, and the wife had the calamari. The mac was very rich and, to my taste, very good. Generous nuggests of lobster, crusty cheese shells on top, and nicely molten cheese lava at the bottom. The wife stated that the app was so rich that it was enough for three diners to sample; but as her fork kept crossing the very real-though-invisible boundary between my side of the table and hers, it occurred to me that the portion was rapidly dwindling, and not in my favor. In truth, for two non-greedy diners, it is more than enough to share.

                                                  The wife's calamari was fine, no big deal otherwise.

                                                  Then very rapidly arrived the main attraction: the 2 original Killer Shrimp bowls with shrimp, broth/sauce, and a mountain of cut bread in a collander. We each received a dozen very large shrimp in very generous servings of broth/sauce. As others noted, the shrimp seemed larger than advertised, and were perfectly cooked, succulent, and more than adequate to sate my large appetite. The bread works perfectly with the broth. And as for that broth, it seems to exists in a wonderful region somewhere between broth and sauce; perhaps too buttery to quaff like a broth or soup, yet not quite approaching the mutable density of a sauce. It was perfect for the job at hand. And while I've never tasted the KS broth of yore, the curent incarnation has a bracing herbal/bitter finish that is tamed by the butter and what I assume is a peppery spicing. Not at all sweet nor salty, as I'd expected. Peeling the shrimp by hand & sopping up broth with bread does a nice job of slowing down one's activities so that the experience (and flavors) may linger leisurely over one's palate. With extra broth left over, it seemed too good to just perfuntorily slurp down as an afterthought, so we had it wrapped to go, and the accomodating server also provided more of that cut bread to go. (I will emply the leftover broth as a cooking medium in which to bathe some frsh shrimp that i will purchase at the market tomorrow).

                                                  I had a mexican coke to wash it all down, but others eemed to be enjoying cold brews to cleanse their shrimp-holes. next time, i will try the coleslaw to provide a bit of crunch and tartitude.

                                                  In sum, a good but not inexpensive meal. Two original shrimp bowls, the lobster mac, the calamari, and a beverage for $58. With tip, out the door for $70. Will be back...

                                                  Killer Shrimp
                                                  4211 Admiralty Way, Marina Del Rey, CA 90292

                                                  4 Replies
                                                  1. re: silence9

                                                    not cheap, i was kinda full even though i just had the shrimp bowl with a ton of bread and no appetizers. though i did have a beer and the sweet potato pecan pie with the fresh whipped cream.

                                                    1. re: kevin

                                                      They are doing another $9.95 special today (Monday).

                                                      1. re: Juji

                                                        cool, do you happen to know if it's just for lunch, or all day long?

                                                        1. re: kevin

                                                          It's available all day and night in the bar only. I think they are trying to draw in a Monday Night Football crowd.