Killer Shrimp Soup

READY IN: 3hrs
Recipe by MJMommy13

This is an internet posted copy-cat recipe from a now closed restaurant in Marina Del Rey. My husband and I used to eat there when we were dating. They used to serve it with tons of crusty bread and no spoons!

Top Review by Logans Mommy

So happy you posted this recipe! Years ago my husband and I used to go to the one in Studio City, and this recipe totally brings back the memories and the flavors! I did use less butter (1/2 cup unsalted, not sure if it matters), added a tsp of crushed red pepper flakes, used half fresh and half dried rosemary and kept it covered while simmering. We had it with a big ole' bowl of sliced french bread for soaking, So yummy. Thank you for sharing!

Ingredients Nutrition

Directions

  1. Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
  2. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  3. Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

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