• Killer Shrimp

    9 votes
    Killer Shrimp
    Prep: 15 min Cook: 2 hours Servings: 8
    by John Spottiswood
    300 recipes
    Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the other versions you'll find online are missing is the true amount of black pepper used. i remember asking them what made it so spicy, and the answer was "lots and lots of black pepper". If you're squeamish about the cup of butter, try using some olive oil instead. I'd at least use a half a cup of butter though, as it adds an irreplaceable richness to the sauce. Enjoy!


    • 2 quarts chicken broth
    • 2 tablespoons rosemary
    • 5 cloves garlic, minced
    • 2 teaspoons ground black pepper
    • 1 teaspoon celery seed
    • 1 teaspoon dried thyme
    • 1/2 teaspoon fennel seed
    • 1 cup clam juice
    • 3 ounces tomato paste
    • 1 cup butter
    • 1 cup chardonnay or sauvignon blanc
    • 2 pounds shrimp with tails or tails and shells (messier, but more like the original!)
    • 1 (1 pound) loaf Italian of French bread for dipping


    1. Add all ingredients except the wine and the shrimp to a large pot and bring to a boil Reduce to a low simmer and cook for 30 minutes to 1 hour.
    2. Add the wine and cook for an additional 1 hour.
    3. Just before serving, stir in the shrimp and cook about 3 minutes until shrimp are opaque. Serve the shrimp in a bowl, almost totally covered with broth, and with bread for soaking up all the yummy broth. This is also great over linguini, which is another way it was offered at the restaurant. You'll still want bread for sponging at the end.

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    • A.L. Wiebe
      A.L. Wiebe
      I have the shrimp, black pepper, peeled garlic...omg, I am so making this tomorrow, and I don't care if I have to devour it all by myself!
      This looks amazing, John. Thanks for sharing!
      • John Spottiswood
        John Spottiswood
        That was quick A.L.! Hope you enjoy it!
      • Nancy Miyasaki
        Nancy Miyasaki
        I always loved these shrimp at the restaurant..and John's version is just as good. A fun dish to serve to adventurous friends!
        • Colin Callan
          Colin Callan
          Once again another killer recipe John. This is devine if you, like me, love prawns or shrimp?

          Advice to others......Go for the butter, the sauce is heavenly! (is it just me or can you hear angels?)
          • John Spottiswood
            John Spottiswood
            Thanks for the nice review Collin...glad you liked it!
          • Michele Grason
            Michele Grason
            Best shrimp ever!! It was so tender (I think the butter helps).
            • John Spottiswood
              John Spottiswood
              Thanks for adding the review Michelle. Glad you and Dean enjoyed them!
            • Claudia lamascolo
              Claudia lamascolo
              love this a must try, bread, shrimp, wine butter =heaven!
              • Stacey Maupin Torres
                Stacey Maupin Torres
                Oh, this is definitely a yum, yum, yum!


                • ShaleeDP
                  This looks good to try. I would like to recreate it using your recipe. Thanks.
                  • Smokinhotchef
                    This recipe sounds awesome J Spot. I'd dare say littleneck clams and mussels would stir in and be just as fabulous, with the extra reinforcement of the bi-valves' liquors to further the taste bud orgy that seafood, wine and butter create!!!
                    • Organic Cocktail Recipes
                      Organic Cocktail Recipes
                      Thanks for sharing a pescatarian, I love trying out seafood dishes. :D
                      • John Spottiswood
                        John Spottiswood
                        I hope you try an enjoy it!
                      • Janis Tester
                        Janis Tester
                        Killer Shrimp closed and opened again in the Marina. I have recreated this recipe over and over. I love it!
                        • John Spottiswood
                          John Spottiswood
                          I didn't realize they were open again. Will definitely have to look for it when I'm back in LA. Nice to know you loved it too!
                        • Kerri Bishop
                          Kerri Bishop
                          Wow! Sounds wonderful. I'm gonna try this one for family night. Thanks, John.
                          • Cindy McNamara
                            Cindy McNamara
                            This sounds really delish. THink it may be on the menu for the weekend!
                            • John Spottiswood
                              John Spottiswood
                              Hope you do and enjoy it Cindy!
                            • Bobby Lovera
                              Bobby Lovera
                              I make a New Orleans BBQ shrimp which is similar to this. The Black Pepper you are looking for is called Sarawack. Sarawack is much spicier than the cheap stuff.
                              • John Spottiswood
                                John Spottiswood
                                Thanks for the tip Bobby! I've never seen Sarawack but I'll look for it.
                              • Cheryl Norman
                                Cheryl Norman
                                I love shrimp recipes. I'm going to cut this one in half and try it for my husband and me.
                                • John Spottiswood
                                  John Spottiswood
                                  Hope you enjoy it Cheryl!
                                • trisha brooke
                                  trisha brooke
                                  Having grown up near the ocean and with a father who knew how to net fresh shrimp I LOVE all things shrimp!! This sounds heavenly! I can't wait to try it!
                                  • John Spottiswood
                                    John Spottiswood
                                    Hope you try it and enjoy it Trisha!

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