Copycat Killer Shrimp
photo by Ronny525
- Ready In:
- 2hrs 20mins
- 2 tablespoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 2 -3 minced garlic cloves
- 1 teaspoon celery seed
- 1 -2 teaspoon crushed red pepper flakes
- 2 quarts clam broth (or half chicken broth, half clam broth)
- 3 ounces tomato paste
- 1⁄2 cup butter
- 1 1⁄2 lbs shrimp, deviened and unpeeled
- Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
- Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
- Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
- Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.
Questions & Replies
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Close, but not near enough. This version tastes good, but doesn't have the rich creaminess of Killer Shrimp's recipe. I knocked this off pretty well and the key elements were butter, heavy whipping cream and beer. The clam juice and spices here are good, but don't even think the tomato paste is necessary. Thinking of trying the sherry another poster used to more closely match the color of KS's.
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.
RECIPE SUBMITTED BY
<p>Married to a retired US Army soldier, have lived all around the country but originally from San Diego. Love to cook, I think that is why my husband married me 14 years ago! Work as a dietitian but more importantly Mom to a adorable 7 year old (biased review) Mom to a couple of spoiled cats and even more spoiled chihuahuas x 2 and a terrier cross.</p>