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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Kelly

Home Town: Fullerton, California, USA

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Reviewed: Sep. 3, 2008

I've had a yen for Killer Shrimp and the lesser known (and now defunct) Bourbon Street Shrimp on Melrose. This recipe was a great place to start. I peeled the shells and tails from the shrimp. I "sweated" about a cup of minced celery (including leaves) and minced onion until transluscent and then a few cloves of minced garlic and sauteed for a few minutes. I added the shells and tails, chicken broth, wine, 2 tablespoons of tomato paste, lots of rosemary and fennel, salt and pepper, a good tablespoon or two of Tabasco and a bay leaf and simmered all day. I poured everything through a mesh sieve discarded solids and whisked in 3 tablespoons of butter at the end before adding the shrimp. I am delighted with the result and cannot wait to tweak it again in the very near future or whenever Henry's puts these huge shrimp on sale again! Thanks for the recipe!

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feliceb123

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 19, 2008

I have made this twice now and still not completely satisfied...I had eaten at the KS in Studio City since about 1996 and I am still looking for that "UMPH" in this recipe. I added to much tomato paste the 1st time and to much fennel the 1st time. I see that people say the recipe calls for to much butter, yet I think that may be the key for the "creaminess" th KS recipe had. The 2nd time I made it I added no fennel at all, lots more rosemary, crushed red pepper and less butter. I found the enitre recipe WAY TO SALTY and that killed it for me (no Pun) and I could not figure out to fix it. Sodium free broth I suppose. So my point is, it is not perfect - almost there but still missing something. I am going to keep on trying and I think next time no celery seed either. Anybody have any hints?

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DanaMac

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Reviewed: Aug. 12, 2008

I too am a big fan of the original Killer Shrimp and have achieved a nearly identical flavor through years of experimentation. This recipe as given has several points that will cause it to deviate from the real KS taste. (1) Too much butter. It should be 1 stick (1/2 cup) at the most and some people may find they would rather use less. (2) The shrimp MUST have the whole skin on. The flavor that the shrimp peels adds to the mix is essential, yet indefinable. (3) Double the amount of clam juice to 16 oz (4) reduce the rosemary by 1/3 and double the amount of fennel, add 1 tsp dried thyme (5) reduce the tomato paste to 3 TBSP (6) add salt, preferably sea salt (7) add 1 tsp of red pepper flakes (or to taste) (8) add hot sauce to taste. Finally, there is a secret ingredient involved, which I am not prepared to divulge. But the above will get you close. Another reader stated she made this without fennel---without fennel it is not killer shrimp---it's just soup.

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Dierdre58

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Reviewed: Aug. 5, 2008

I couldn't tell if I liked it or hated it. I think if you like V8 juice, you will probably like this recipe. I'm not a big fan of V8. I thought it had an ok flavor, but I don' think I would make it again. Perhaps, it's because I ate it on a hot, 92 degrees day!

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Kelayna

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Reviewed: Jul. 27, 2008

Excellent, although I did add a lot more red pepper flakes.

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AkCook

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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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