Reviewed: Oct. 26, 2009

WE LOVED IT!!! It was a huge hit. KS restaurant was a favorite place for us & I was very sorry when I heard it closed. I was craving that soupy goodness and came across this recipe which I will forever use & treasure. I made a few minor adjustments to make it my own, but all in all this is a 5 star recipe!

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cafeconleche

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Reviewed: Oct. 7, 2009

This was the best soup I ever made, will definitely make it again.

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MARKHEISLER

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Reviewed: Jul. 31, 2009

Well I tried this with suggestions from others to reduce the butter used and go with no salt/low sodium. Bad idea. This dish needs the butter. I went with low sodium broth and unsalted butter but ended up with a saltless flavor. Taking advise from tree hugging people might not be a good idea. I love fattie foods and will use salted butter and not reduce it down to only 1 stick. The tomato paste was way too strong of a taste compared to the restruant and only 2 maybe 3 leveled tablespoons is needed. Other than that, this could be very very close to the original Killer Shrimp.

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Bachelor Fast

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Jul. 10, 2009

I went into this recipe with the attitude that I have never had the original, so I may even enjoy it more than others, not having a preconceived idea of what it should taste like. I started off following the recipe as it was (minus the entire portion of butter), and once I sampled it, was so turned off I tried to tweak it here and there, which helped, but I still ended up pulling out the shrimp. My husband, who will eat ANYTHING, couldn't even eat it. Sorry.

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jun. 2, 2009

I made this for the first time tonight. It was scrumptious!! I followed recipe but used only 1/2cp butter as someone else as suggested- I used a crock pot on low for 6 hours adding wine the last 2hr and frz.tail on shrimp and baby spinach the last 1/2hr. It was excellent. My husband suggested and I agreed= the next time I will add diced potates, scallops and fish. and will probably try to find some dry, ground rosemary! This is yummy

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coolgrandma

Cooking Level: Expert

Home Town: Whitman, Massachusetts, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: May 30, 2009

Made this for the first time last night. It is the closest I've had to KS. I would recommend taking it easy on the tomato paste. I had to put more butter in because I remember KS had this nice buttery richness to it.Also I would use beer instead of wine I think it would give it more of a full body and, I would up the red pepper amount. Mine had a kick but not like KS. Outside of that it was delicious.

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Ravenfaye

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Reviewed: May 28, 2009

I worked for years in El Segundo,, just south of LAX. and Killer shrimp on Venice Blvd was a hit we made 2- 3 times a month for lunch. This recipe is almost there but I remember Killer Shrimp had a bite to it. I modified this recipe using half the tomato and adding the bite with chile powder and crushed red pepper to taste. My daughter loves her's over rice, a variant at KS also, and mine in the broth with plenty of french bread;

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Russell Folwell

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Reviewed: May 2, 2009

This is one of the best soups ever!

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Shannon

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Reviewed: Apr. 8, 2009

I made this with Dierdre58's recommendations. I did end up with a lot of broth...

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Catherine VW

Cooking Level: Expert

Living In: Pine Bluff, Arkansas, USA

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Reviewed: Feb. 4, 2009

This recipe is delicious, with a capital D! Most reviewers say it's too much rosemary, but keep in mind the original may have meant FRESH rosemary, thereby you'd only use half or less dried. I use one tablespoon of dried. I have also added a cup of orzo and a couple cups of frozen spinach, and it got rave reviews.

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LorettainMI

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Reviewed: Jan. 29, 2009

This was really good. I used less butter as others recommended and I added a bit of red pepper flakes to add some spice. My family loved it. My only regret is not buying 2 french bread loafs instead of one. The bread ran out fast. I will be making this again soon. Thanks for sharing.

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MCALZADA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 17, 2009

I had some family members over and tried this great recipe and they absolutely loved it.

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BILL PECKHAM

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Reviewed: Jan. 7, 2009

Didn't like recipe. I cut the butter in half and used red pepper flakes. Maybe I did something wrong cause it has a lot of good reviews. We did eat it but, I don't think I will make again.

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Tscholl

Cooking Level: Expert

Home Town: Buffalo, Minnesota, USA

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Reviewed: Dec. 24, 2008

Best shrimp soup we ever made! Thank you so much for the recipe... I love this website!

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Dec. 16, 2008

I cut the recipe in half and still used all of the shrimp. My roommates loved it and I did reduce the butter. I served it with chopped cilantro for garnish and it was gobbled up with a loaf of French bread and some latkas -- NOTHING left! My roommate suggested I put in green Chayote squash next time.

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Dec. 8, 2008

Excellent flavor! My husband & I are fans of this recipe, as it reminds us of one of his favorite restaurant.

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Redcherrystar

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Reviewed: Nov. 28, 2008

I've never had the original "Killer Shrimp" so I can't compare. And honestly, does anything you make at home ever really compare to the stuff they serve at your favorite restaurant? Not in my experience. Anyway, I cut back on the broth, and added more tomato paste. I also omitted the celery seed because I didn't have any. Though I used less rosemary than called for, I would cut back on it further if I were to make this again - I found it a little overpowering. This turned out great though - and I definitely recommend some nice bread for dipping in the sauce/broth. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 15, 2008

this wasnt quite "it" I too miss killer shrimp. melt the stick of butter in the cooking pot, chop 1/2 of a small white onion, mince the 5 cloves of garlic and sautee in the butter until fragrant. Add all spices in this recipe adding 1 tsp thyme 2 tbsp kosher salt (i used low sodim broth and it was not salty) and 1 tbsp red pepper flakes to the sautee. add all other ingredients but substitute 3 oz of tomato paste not 6 like this recipe implies , 16 oz of clam juice and add 1/2 a lemon sliced in half and put it in broth whole. One hour is all it takes. I crockpotted mine on high for 2 hours and it was like iI was back in the K.S. in redondo beach all over again

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vivbaxton

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Reviewed: Sep. 29, 2008

Delicious! There used to be 3 of these in the SoCal area--they first closed the Redondo Beach location, then the Studio City, and finally the Marina del Rey. If it weren't for this recipe, I would've had to rely on my memories!

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Mikedlt

Cooking Level: Expert

Home Town: South Gate, California, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 23, 2008

I have visited the original Killer Shrimp Restuarant many times, and the staff had told me they used beer instead of wine...something to think about !

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