Reviewed: Jun. 22, 2008

FANTASTIC! I was so impressed with how good this shrimp dish turned out and how easy it was. My whole family, including 2 and 4 y.o. gave it 5 stars. I did get started a little late in the day so only simmered 1 1/2 hrs after adding wine. Just as great. Also sauteed the shrimp with a little hot sauce, garlic and italian spices to give it some flavor. Only need 1/2 c. butter. It turned out perfect. Not to spicy for the little ones. We served this with french bread for dipping and a side salad. I will be keeping this one for sure!

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cookingmom

	Cooking Level: Intermediate Living In: Atlanta, Georgia, USA
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Reviewed: May 27, 2008

Loved this soup!! Before I added the shrimp, I used my submersion blender to whizz it and make it homogeneous. Which really made it creamy, no oil floating on top. I used 3/4c up butter, and might use less next time. I used shell-on shrimp which definitely adds flavor but just made it messy to eat. Next time I will use peeled shrimp.

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lauren


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Reviewed: Mar. 27, 2008

Exactly like I remember it! The only thing I add is crushed red pepper. I made this for a couple of friends and now they ask for it every time they come for dinner. So easy to make since all the time is just letting it simmer. LOVE THIS SOUP!!

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JULIEDOLL19

	Cooking Level: Intermediate Home Town: Simi Valley, California, USA
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Reviewed: Mar. 25, 2008

I only added 1/2 cup of butter, i sauteed the shrimp the night before in white wine and tonnes of spices, then used the broth from it in the soup. I also added some potatoes, celery and onion...it was AMAZING!! Simmer with th lid on, and let the time pass completely...dont rush this soup!! Also, take the tails off the shrimp ...eat with fresh bakes french bread...OMG YUM!! Enjoy everyone!! Excellent recipe.

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CHARLEENC


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Reviewed: Mar. 16, 2008

First of all, we live in Marina del Rey and have eaten at Killer Shrimp at least 50 times. The title of this recipe is mislabeled in that this recipe is called a "soup," where in fact it is a recipe for a dipping "broth." The restaurant serves shell-on shrimp in the broth along with french bread for dipping. The shrimp is eaten with your fingers like peel-and-eat shrimp. No spoons involved nor carrots, celery, onions or mushrooms. This is not a soup! That being said, if you add red pepper flakes to this recipe and reduce the tomato paste, this is a tasty and very close version of Killer's "broth."

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Racmo


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Reviewed: Mar. 9, 2008

I've been to Killer Shrimp they're in studio city too, but somethign that help with the flavor to develop is to cook it two hours then let it sit overnight and cook 2 hours before serving. lots of time, but it really helps the flavors to meld. Also this is great with rice or pasta with frech bread of course!

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Miss Nicky


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Reviewed: Feb. 24, 2008

The broth is the key; I make it a little more hearty by adding sweet sausage(1lb), leeks(3) and orzo pasta(half a box).

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CST1828


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Reviewed: Feb. 15, 2008

An awesome recipe. I use less butter and its still very very good. Otherwise, don't mess with this great broth recipe! I also use this as a soup base for cioppino and gumbo which let me add more "ingredients" for a more complete meal.

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Molly


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Reviewed: Feb. 6, 2008

I get so mad when people rate recipes and change them, but that's what I did this time. (But, at least I didn't change the recipe and give it a low rating - not fair!) I'm giving this 5 stars because it gave me such a GREAT base to work with! I don't care for rosemary, so I omitted it and I added carrots, celery (instead of the seed) and onions. I didn't have any clam juice, but boiled the shrimp shells in the broth to give it more seafood flavor and I only used half the butter. Not exactly as written I know, but that's what's so great about this site, it lets those creative juices flow to suit each individual taste!

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joypip

	Cooking Level: Expert Home Town: Puyallup, Washington, USA Living In: Wenatchee, Washington, USA
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Reviewed: Jan. 19, 2008

Extremely good - but very time consuming. Save the leftover broth for another day and all you'll need to do is simmer it and add shrimp... and you have another meal :)

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TheCosmeticQueen

	Cooking Level: Intermediate
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Reviewed: Jan. 19, 2008

I didn't care much for this recipe. Once it was done, I added several different items so we could eat it. I was true to the receipe but it just didn't meet my tastes.

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scott


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Reviewed: Dec. 29, 2007

This has a wonderfully unique broth!

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YLEEK


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Reviewed: Dec. 14, 2007

Lose most of the butter and it is fantastic! There is a need for butter for the richness of the soup but 2-3 tablespoons is plenty

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BONSAI64

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA Living In: Bellevue, Nebraska, USA
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Reviewed: Nov. 22, 2007

fantastic broth, I added two cans of clams for a little extra meat. Sopped it up with lots of warm french bread.

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AndiPhotoGirl

	Cooking Level: Expert Home Town: Northridge, California, USA Living In: Woodland Hills, California, USA
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Reviewed: Sep. 30, 2007

Great recipe. Way too much butter. 1/4 to 1/2 cup unsalted butter is best. Add 1 tbsp of crushed red peppers to it or one crushed habeneroto add heat.

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Shel


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Reviewed: Jun. 27, 2007

My husband and I are BIG fans of this restaurant. We no longer live in the area so I was thrilled to find this recipe! It was wonderful, but I made a few changes after reading previous reviews. I used 1/4 cup butter and think I still could've gone less. Added red pepper flakes and old bay seasoning. Didn't have fennel or celery seed, but added chopped celery. Fresh rosemary. I used medium shrimp but really missed the big ones that the restaurant served. Overall, a very good version. thanks for posting!

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JFSOO

	Cooking Level: Intermediate
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Reviewed: Jun. 10, 2007

Yum! This soup reminds me of my favorite dish at a local restaurant. I followed the recipe except I added some sauteed onion and some crushed red pepper. I also marinated the shrimp for an hour in wine, minced garlic, crushed red pepper, salt and pepper. I served with lots of french bread for dipping. Will make again soon!

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HOERIGK


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Reviewed: Mar. 20, 2007

I used fresh basil because I couldn't find rosemary in the grocery stores this time of year, and it turned out killer good! I also sauted celery, onions, garlic before adding the broth. Thanks for the recipe, will be making it again.

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mrdrcook


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Reviewed: Feb. 26, 2007

Smelled and tasted like Killer Shrimp (the restaurant). Use fresh rosemary (2-3tablespoons, chopped)and do add 2 tsp of red pepper if you like it spicy. My husband thought the shrimp did not absorb enough of the flavor (since it spent only 3 minutes with the rich broth). Maybe we will try to marinate the shrimp first. Yum!

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BoxerMom


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Reviewed: Jan. 23, 2007

Loved this soup. Used only 1 tbsp of rosemary and 1/2 c. butter - it's the best shrimp soup I've ever had.

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Laura

	Cooking Level: Expert Living In: Milwaukee, Wisconsin, USA
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