Best Killer Shrimp Recipes

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KILLER SHRIMP SOUP



Killer Shrimp Soup image

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Provided by NewMexicoMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 3h15m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

  • 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.
  • Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  • 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.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g

SPICY KILLER SHRIMP SOUP



Spicy Killer Shrimp Soup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup dry white wine
1 tablespoon tomato paste
1 quart chicken broth
1 tablespoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 bay leaf
1 thyme sprig
1 15-ounce can unsweetened coconut milk
1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1 pound peeled and deveined raw large shrimp
4 tablespoons unsalted butter, cut into tablespoons
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
  • Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
  • Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

LOUISIANA KILLER SHRIMP



Louisiana Killer Shrimp image

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret.

Provided by Sherrybeth

Categories     Stew

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
1/2 cup butter
1 1/2 lbs shrimp, peeled, tails on
1 loaf French bread, toasted

Steps:

  • Crunch up the rosemary and thyme using fingers.
  • Place all ingredients, except shrimp and french bread, in a large pot.
  • Simmer this mixture for 2 1/2 hours.
  • Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
  • Serve shrimp with broth and toasted French bread for sopping the broth.

COPYCAT KILLER SHRIMP



Copycat Killer Shrimp image

This is a copycat recipe, after the Killer Shrimp restaurant in Southern California. This is the most authentic recipe I have found -with some minor adjustments, and is wonderfull. Be sure to serve with alot of crusty bread for dipping, the broth and bread is the best part of the meal to me. I usually do half and half clam broth and chicken broth, as a personal preference. We do peel and eat shrimp, but I have made with peeled shrimp as well. Posting here as I don't see another like it combined with safe keeping, can't lose this!

Provided by GIBride01

Categories     < 4 Hours

Time 2h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

KILLER SHRIMP



Killer Shrimp image

This is a marinated shrimp recipe that is served warm with crusty french bread to soak up all the good sauce. Quick, easy and oh so good.

Provided by mary winecoff

Time 9h10m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 tablespoon olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/3 lemon, sliced with peel
4 garlic cloves, minced
1 teaspoon chopped parsley
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco sauce
1 lb large shrimp (may be peeled and deveined)

Steps:

  • In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
  • Remove from heat and let cool.
  • Place sauce in a zip-lock bag; add shrimp.
  • Refrigerate at least 8 hours or overnight.
  • Preheat oven to 350°F.
  • Place shrimp and sauce in a large shallow baking pan.
  • Bake 10 to 15 minutes or until shrimp are opaque in center.
  • Remove from oven.
  • Serve with a crusty French bread for dipping in sauce.

Nutrition Facts : Calories 232.8, Fat 16.1, SaturatedFat 7.9, Cholesterol 173.8, Sodium 908.9, Carbohydrate 5.8, Fiber 0.8, Sugar 1.8, Protein 16.1

NOT OFFICIAL KILLER-SHRIMP



NOT OFFICIAL KILLER-SHRIMP image

Categories     Soup/Stew     Shellfish     Simmer

Yield 2-3 Bowls

Number Of Ingredients 14

1/2 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
2 teaspoon dried thyme
2 tablespoons dried rosemary
5 cloves garlic, peeled and chopped
3 ounces tomato paste
8 ounces clam juice
1 stick butter
1 cup white wine
2 quarts low-sodium chicken broth
1 1/2 pounds peeled shrimp, with tails
French bread for dipping

Steps:

  • * Partially break up the rosemary, thyme, and fennel seed with fingers. * Place all ingredients, except wine and shrimp, in a large pot. *Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours. *Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. * Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. Place sliced french bread in a collonder for a true killer-shrimp experiance.

KILLER SHRIMP SOUP



Killer Shrimp Soup image

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!

Provided by MJMommy13

Categories     < 4 Hours

Time 3h

Yield 8 serving(s)

Number Of Ingredients 11

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
0.5 (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 lbs shrimp, with tails

Steps:

  • 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.
  • Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  • 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.

Nutrition Facts : Calories 460.2, Fat 26, SaturatedFat 15.3, Cholesterol 281.9, Sodium 1382.9, Carbohydrate 19.9, Fiber 1.6, Sugar 3.7, Protein 31.9

KILLER SHRIMP SOUP



KILLER SHRIMP SOUP image

Categories     Soup/Stew     Shellfish

Yield 8 Bowls

Number Of Ingredients 13

2 quarts chicken broth
1.5 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1 teaspoon fennel seed
1 teaspoon red pepper flakes
3 cups clam juice
1/2 (3 ounce) can tomato paste
1 stick butter
1 cup white wine (last)
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

  • 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.

KILLER SHRIMP



KILLER SHRIMP image

Categories     Soup/Stew     Shellfish

Yield 4

Number Of Ingredients 18

3 c chicken broth (24 oz)
1 c fish stock
1/4 c butter (1/2 stick)
1 c clam juice (8 oz)
1/2 can tomato paste (85g)
pinch saffron
1 sprig rosemary
4-5 clove garlic, minced
1 t ground black pepper
1 t celery seed
1/2 t fennel seed
red pepper flakes
1.25 c chardonnay
2 t fish sauce
2 t sriracha
1 lbs shrimp (shelled makes for a cleaner eating experience)
1 T fresh thyme, chopped
french bread

Steps:

  • Pour chicken broth, fish stock, butter, clam juice, tomato paste, and saffron into large pot. Partially crush spices with mortar and pestle and add to pot. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally in a partially covered pan. Add wine, fish sauce, and sriracha and continue to simmer another 1.5 hours. Just before serving, add shrimp and cook until opaque. Garnish each bowl with a sprinkle of fresh thyme. Serve with bread.

KILLER SHRIMP RECIPE



Killer Shrimp Recipe image

Provided by charms1027

Number Of Ingredients 12

2 T rosemary
5 cloves garlic, minced
1 t ground black pepper
1 t crushed red pepper flakes
1 t celery seed
1/2 t fennel seed
1 c white wine
2 quarts chicken broth
8 oz clam juice
3 oz tomato paste
1/2 lb butter
2 lbs shrimp or prawns, tails on

Steps:

  • Combine rosemary, fennel. Lightly chop the spices with a chef's knife. In the end there should still be recognizable pieces of the rosemary, etc. Place all ingredients except wine in a large pot. Simmer for about an hour. Add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, about 2 to 3 minutes. Serve in large bowls, each person gets a lot of broth. Eaten with fingers. Wear bibs. Serve with french bread for dipping in broth.

HABANERO SHRIMP AND KILLER GRITS RECIPE



Habanero Shrimp and Killer Grits Recipe image

Provided by danaheller

Number Of Ingredients 18

If you're afraid of a little heat, use a jalapeno instead of a habanero pepper, or start out with half of a habanero.
1 pound shrimp, peeled and deveined
1 lime, juiced
1 ear corn
5 slices smoked bacon, cut into pieces
4 tablespoons butter, divided
1 clove garlic, minced
1 1/2 cups half-and-half
1 cup chicken broth
1/2 cup water
3 green onions, chopped
1 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
1 cup quick-cooking grits
1/2 cup grated Parmesan cheese
1 large Vidalia onion, chopped
1 habanero pepper, seeded, finely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Clean and rinse the shrimp, drain well, then add lime juice and set aside. Cut the corn kernels from the ear and set aside. In a frying pan over medium heat, cook the bacon. Remove the bacon and set aside. Discard all but 1 tablespoon of the drippings and reserve in the frying pan. In a sauce pan over medium-high heat, melt 2 tablespoons butter. Add the garlic and saut? for 1 to 2 minutes, but do not let the garlic turn brown. Add the half-and-half, chicken broth and water, and bring to a low boil. Add the reserved bacon and corn kernels, the green onions, red pepper and black pepper, then stir in the grits. Cook until the grits are done, adding more water as necessary for desired consistency. Stir in the Parmesan cheese. Place the frying pan with the reserved bacon drippings over medium-high heat. Add the onion to the pan and cook until golden. Push the onion to the side, melt 2 tablespoons butter in the center of the pan. Add the habanero pepper and the shrimp with the lime juice. Toss until the shrimp are pink, then toss with the parsley. Serve shrimp mixture over grits.

SEAFOOD: KILLER SHRIMP-UNOFFICIAL RECIPE RECIPE



Seafood: Killer Shrimp-Unofficial Recipe Recipe image

Provided by SharonE

Number Of Ingredients 14

1 tablespoons dried rosemary
1 teaspoon dried thyme
1 teaspoon black pepper
5 cloves garlic, minced
1/2 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
6 ounces clam juice
1 cup white wine
6 ounces tomato paste
1 stick butter
1 1/2 pounds peeled shrimp, with tails
French bread for dipping

Steps:

  • Partially break up the rosemary, thyme, and fennel seed with fingers or mortar/pestle. Place all ingredients, except wine, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

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