There is a restaurant in Santa Monica called Killer Shrimp that Rob talked about for years. He always went there when he had a business trip to Los Angeles. He raved about it! He described the concept of their signature dish and after searching the internet, I found a close proximity. We all loved it! Truth be told when I finally visited Killer Shrimp in 2013, I wasn’t as thrilled as I expected to be. I like my version better! 🙂 I still think Rob likes their version better, though, because it’s spicier. Serve this with lots of crusty bread and hot sauce.
I usually save this broth and use it 2 or 3 times. When you sit down to eat, be sure the heat is off under the broth and let it cool while you eat. After dinner has been eaten, make sure all the shrimp have been removed from the broth. Be sure the broth is cooled to 120 degrees or less (it shouldn’t be any hotter than hot tap water). Then put the broth in a freezer container or Ziploc freezer bag and freeze until later. Next time, just put the broth in a pot and heat it up until it’s simmering, add more shrimp, and you’ve got dinner! I probably wouldn’t use it more than three times total.