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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I too am a big fan of the original Killer Shrimp and have achieved a nearly identical flavor...