Reviewed: Jul. 1, 2006

I stayed pretty true to this recipe w/ the exception of cutting the butter in half (it had plenty w/ just half a cup) & subbing a bit of celery salt & a rib of chopped celery for the celery seed. The only changes I will make next time is to cut the tails off the shrimp. It's seems kind of silly to serve tail-on shrimp in a soup. Oh, I also added some crushed red pepper. About a tsp...maybe two. The broth is awesome...really, really flavorful. I served this w/ Mama D's Italian bread (from this site), which was the perfect bread for dipping in the broth, Bagna cauda (from this site) w/ veggies & for dessert, strawberries w/ zabaglione (also from this site). Very enjoyable dinner!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 4, 2006

Maybe I did something wrong. The flavor was too strong. The herbs made it overpowering and the butter made it too greasy. I was too embarassed to serve it for dinner.

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binvan

Cooking Level: Intermediate

Home Town: Shelter Island, New York, USA

Living In: Thatcher, Arizona, USA

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Reviewed: May 27, 2006

Amazing blend of flavors! I halved the recipe, but otherwise followed it exactly. The soup was so delicious that we could have eaten it without the shrimp! The herb combination is just perfect. Thanks for sharing this!

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quiet_place

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

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Reviewed: May 2, 2006

We have updated this recipe due to an error in the amount of butter.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: May 2, 2006

My brother and I used to go to the Santa Monica Killer Shrimp...I was so psyched to see this recipe! It turned out well, but here's my asterisk: I couldn't imagine using a pound of butter in this. Heaven knows there's no substitute for butter, but still...! I ended up sauteeing the garlic (and a chopped shallot, since I had some) in one stick of butter plus a tablespoon of olive oil, and even that was probably twice the fat I needed. I also agree with another reviewer that the heat could be turned up with red pepper flakes or a minced chile, but that's personal preference. Dang good shrimp.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 17, 2006

This recipe was close to the Killer Shrimp restaurant, however the sauce wasn't spicy enough. I will try adding crushed pepper next time to raise the heat level. This recipe was really good!

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Steve

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Reviewed: Mar. 17, 2006

Tweak it a bit for a rich and flavorful soup that is different. I used 1/2 cup butter and think that is plenty. I added 1 stalk diced celery, a bay leaf, Old Bay Seasoning (a must), and a dash of Worcestire sauce and Franks Red Hot Sauce. Sautee the veggies and spices in a bit of olive oil before you add the broth. Add spinach or parsley right before serving for looks and health. Really good!

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 17, 2006

this soup was awesome! and it wasn't difficult to make, just a bit time consuming. it was definitely worth the 3 hour wait though. i actually used margarine and half of what the recipe called for. it still came out wonderful. definitely, get the bread for sopping up all that yummy juice! goes great with a salad and a glass of chilled white wine.

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possum419

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 1, 2006

Now this is one FANTASTIC soup!!! Marvelous flavor, sensational aroma that fills the house while it's simmering for 3 hours, and to top it off the guests are standing around salivating until they can get their hands on it. I will serve this one again and again and ...

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Traci, Anchorage, AK

Cooking Level: Expert

Home Town: Mcminnville, Oregon, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 19, 2006

I love this recipe! I've been two both Killer Shrimp locations and i love that place. I do agree with the other users, Way too much butter! I think i'm going to cut it by 1/3 next time. Also not enuff kick i agree. I added some red pepper flakes as well as some tobasco. I will definatey use this recipe again.

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Digitalfreq

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Reviewed: Jan. 16, 2006

I made this for a dinner party and most of the people there had been to the restaurant Killer Shrimp. They thought it tasted very similar. I agree with a previous poster that it was a little too buttery, and I added 2 tsp crushed red pepper flakes for a little more kick, and it worked well (I saw the variation on another killer shrimp recipe).

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Suzanne V.

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Reviewed: Dec. 10, 2005

I've been to the Killer Shrimp in Studio City California (several times)and recently moved out of state. I was thrilled to find this recipe online. It's the next best thing to the restaraunt itself. Thank you!!!

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barnhorse

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Reviewed: Oct. 24, 2005

I found this dish was a "killer." There was way too much butter. The soup left my mouth and throat coated with butter fat. It was hard to taste anything else. There was no "kick" and it was expensive to make. Maybe by cutting the butter in half and adding more clam juice, this dish might work. But I think I'll pass on trying again.

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Jon D

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Reviewed: Oct. 16, 2005

Delicious! Similar to a dish served at Bubba Gump's Restaurant at Pier 39 in San Francisco. Tastes even better the next day after the flavors blended even more! Don't leave out the wine! I added some quick cooking brown rice before the shrimp for extra nutrition and it was wonderful!

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