Saturday, September 3, 2011

day 29 (part II) - killer shrimp soup

there is a restaurant in marina del rey, ca called Killer Shrimp that closed down and has just reopened a few years later. we went to eat there twice now and the wait was over 45 mins so hopefully it will stay around now that it's back!

it's fantastic. they only serve one item: shrimp, 3 ways: with french bread, with pasta, or with rice. the shrimp come in a huge serving bowl filled with this wonderful sauce. peels remain on the shrimp so it gets a little messy, but you must give in and use your fingers. my favorite way to eat is dipping the french bread in the sauce... this is my best attempt to recreate the dish from memory, but i can't wait to go eat there and see if it's even close. it's also in my cookbook if you want more great food finds!

the total cost today (without the spices which i bought the last time we made this dish) was: $24.36. we are going to take the leftover broth to our friend's bbq tomorrow so people can enjoy the sauce!

  • 2 quarts chicken broth (64oz)
  • 2 tablespoons rosemary
  • 5 cloves garlic, minced (use more if you like)
  • 1 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 teaspoon fennel seed
  • 1 teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 1 cup clam juice
  • 1/2 (6 ounce) can tomato paste
  • 1/2 cup butter
  • 1 cup white wine
  • 2 pounds shrimp, with tails and shells
  • 1 (1 pound) loaf French bread
  1. pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, thyme, red pepper flakes, 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. if you have time, put the soup in the refrigerator and let sit overnight. the next day, put back on the stove and heat for 1/2 hr to hr. (i liked it better this way, but charley found no difference in taste when served immediately)
  3. just before serving, stir in shrimp. cook for 3 minutes, or until shrimp are opaque. serve with bread for soaking up all the yummy broth.

when sarah first said this wasn't as good as last time and didn't have a lot of flavor i wasn't sure what she was tasting.  in fact, i liked this more then last time because she added more heat then she did previously.  i like spicy food so this worked great for me.  i only wish there would have been more shrimp!



  1. I LOVE shrimp! We will have to go to this place when we get to LA - If not I guess you can fix it for us!

  2. I'm thinkin' pour that over some pasta...Yum