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!
Killer ShrimpPrep: 15 min Cook: 2 hours Servings: 8by John Spottiswood300 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
- 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.
- Add the wine and cook for an additional 1 hour.
- 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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