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This is ok.. but it is not like the Killer shrimp place.. I just made it and i noticed a big difference. first it needs sherry, will make it little sweeter, just like the restaurants, heavy whipping cream will give it the color and more of the smooth taste i remember.. also shallots really need to be added.. i think all of that would really make it taste like the restaurant.
I wanted so badly to like this because I LOVE Killer Shrimp. Unfortunately something (I suspect the Rosemary?) turned the whole pot unbearably bitter. Maybe I did something wrong, but I feel like I followed the recipe exactly. Did anyone else have the same problem? It's a bummer, because I feel like this would have been good had this not happened.
I love Killer Shrimp! Thank you very much for the recipe. Never imagined I would able to make it myself. You hit the bullseye with this recipe. I used celery salt. The dish is delicious!!! Thank you again.
According to their website, KILLER SHRIMP is still open for business. (See: http://killershrimp.com/) I'm a Killer Shrimp devotee since 1998 . . . but no longer living in SoCal and missing the restaurant big time!
Killer Shrimp has been my all time favorite restaurant the whole 10 years I lived in LA... it was awesome! i went back a few years ago, and was SO sad to see it was closed, never having gotten to share it with my now-hubby... I made this recipe last night, and it was HEAVEN! I was nervous about the tomato paste (i didn't remember that taste/smell) but it was AWESOME! and my hubby LOVED it! will make this one of my regulars! thank you for posting this!
Ever since going to the "Killer Shrimp" restaurant in Southern California, I've been hooked! I found a similar recipe on the internet years ago and have been making it ever since. I also add 1/2 teaspoon fennel with the spices and my clam juice is a little less and more chicken broth. I simmer that for an hour and then add one cup of white wine, simmer a little more and add the shrimp. Don't forget to buy the French bread to dip into the broth, I think that's really the best part. Thanks for posting, GIBride01, I'll be making this one for years to come!
I've been making this for 6 years now, it's so so good, we all love it.