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

Living In: Anaheim Hills, California, USA

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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 Parrino Byxbe

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 22, 2007

I thought this was terrible. Perhaps the 2 tablespoons of Rosewary made it completely overpowering. Thank Goodness I wasn't serving it and tried the first bowl myself. I am going to remove the shrimp and try eating just those over rice and the rest is going dwon the drain. I have triple checked the recipe against what I put in and it was the same. How could anyone like this?

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Joe M

Cooking Level: Intermediate

Living In: Concord, Ohio, USA

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Reviewed: Jan. 19, 2007

This was really good and great on a cold night. I did not have celery seed or fennel seed so I just added the ends of my celery stalk which has all the flavor. I also used 1/2 cup of UNSALTED butter instead of the full cup of salted butter and it turned out great. I like to add hot chili sauce to my individual serving as I like it spicier than my husband does. I also took the tails off the shrimp. Next time I would add chopped celery and sliced mushrooms. You can add pretty much anything to this yummy broth soup! Thanks for the recipe.

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JERSIE

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Jan. 15, 2007

An interesting flavor. I enjoyed this one. I made a couple of slight modifications: 1) Strained the soup before I added the shrimp. I don't like the consistency of rosemary, so the strainer removed it, 2) Cut off the tail of the shrimp and sliced the meat into bite-sized pieces. This is easy to prepare, but does take a long time to cook. Tasty.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 1, 2007

This is great. I have made twice and everyone loves it. I substitute 1/2 the chicken broth with Clamato juice and it tastes wonderful. My only suggestion is that one loaf of bread is not enough. And the crustier bread is way better than soft bread.

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Karolinamom

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Reviewed: Dec. 19, 2006

I was not at all impressed with this recipe. I think it would be o.k. as a starter course, in small bowls but I doubt I will even use it for that. In all fairness, my husband and my daughter did like it enough to get seconds. No rave reviews here.

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cheri

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Reviewed: Dec. 10, 2006

I made this for my fathers birthday dinner ... it was a HUGE hit. Takes a while to make but SOOOO worth it. Thanks for the recipe!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 26, 2006

Very good! Very similar to a shrimp appetizer I love to make. Tastes great with fresh bread to "mop up" the broth. I did add extra garlic. Thanks for sharing!

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jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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Reviewed: Oct. 29, 2006

This soup is crazy good!!!! I've had it saved in my recipe box forever, and have just now got around to making it. I just cannot stress enough how insanely delicious this is. I did add red pepper flakes per other reviews, but otherwise followed recipe. If you are worried about the simmering time, let me tell you it is soooo worth it! I am smiling right now just writing this. Please make it as soon as possible!!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Oct. 24, 2006

This was easy to make!! I did add alittle more garlic and some red pepper flakes. We loved it and will make again.

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EXPLORER43

Cooking Level: Expert

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Reviewed: Sep. 4, 2006

An important step that is not spelled out in the recipe is to put a COVER the simmering broth. This will ensure the same consistency as the restaurant. Crushed pepper flakes or Frank's Red Hot will add the heat. This recipe is a great find-- The only think missing is service by a tattooed waitress!

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SHEEEMO

Cooking Level: Expert

Home Town: University Place, Washington, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jul. 19, 2006

This soup was really good, especially with french bread to dip in it. It has a "high sodium" taste but the bread balanced it wonderfully.

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Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 16, 2006

Yum! Very easy and good. I didn't include the celery seed or fennel (didn't want to buy it just for this recipe) I reduced the butter to 5 TBSP and sauted the garlic and 2 stalks of celery (since I didn't use the seed.) Then cooked as directed. I also used tailless shrimp as I didn't want to serve soup you had to peel. I served in sourdough bowls and will make again.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 1, 2006

Outstanding!!!!! Restaurant Quality!!!! I reduced the recipe in half, and this still made plenty. I followed others suggestions and reduced the amount of butter and added some red pepper flakes; otherwise I followed the recipe. I did pinch the tails off of the shrimp before adding into the broth. This really impressed hubby. Thanks for a keeper recipe!!! Highly recommend!! I just also wanted to add that this had a rather salty taste despite using low sodium chicken broth. I will use unsalted butter next time. I will search for the lowest sodium broth in the future. Still delicious - just don't add any salt! :)

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