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.
1 quart chicken broth or vegetable broth
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon fresh parsley or 1 teaspoon dried parsley
5 cloves garlic, peeled and smashed
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes (more to taste)
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning (often found near the fresh seafood counter)
1 large bay leaf
2 stalks of celery, cut in 2 or 3 pieces
2 large carrots, peeled and cut in 2 or 3 pieces
1 8-ounce bottle of clam juice (find near the canned tuna in the grocery)
1 (6-ounce) can tomato paste
1 cup butter, divided
1 cup white wine
Peeled and deveined shrimp, as much as you and your family want/need (I usually plan on 1/3 to 1/2 pound of shrimp per person)
Lots of crusty bread
Hot Sauce to serve (such as Tabasco, Frank’s Red Hot, Cholula, or your favorite)
- Pour broth into a large heavy pot, and mix in thyme, parsley, garlic, black pepper, red pepper flakes, Worcestershire, Old Bay, bay leaf, celery, carrots, clam juice, tomato paste, win, and ½ cup of the butter. Bring to a boil, cover the pot, reduce heat to low, and simmer for at least 30 minutes, but up to 3 hours, stirring occasionally. The longer simmering time allows the flavors to blend and concentrate a bit.
- Just before serving, remove the bay leaf, celery, and carrots.
Increase the heat to medium-low. Stir in the remaining ½ cup of butter.
After the butter melts, stir in shrimp. Continue cooking 3- 4 minutes, or until shrimp are opaque. The time for cooking the shrimp will depend on their size. Larger shrimp need more time. Serve with bread for soaking up all the yummy broth.