Killer Shrimp
Make restaurant-style Killer Shrimp at home with tender shrimp simmered in a rich buttery broth flavored with garlic, herbs, spices, tomato paste, and clam juice. Perfect served with crusty bread or rice.
Servings 8
Calories 238kcal
Ingredients
- 1 tablespoon fresh or dried rosemary
- 2 teaspoons thyme
- 1 teaspoon celery seed
- 1 teaspoon crushed red pepper
- 1 teaspoon black pepper
- 1/2 teaspoon fennel seeds
- 4 ounces butter
- 3 ounces tomato paste
- 2 cloves garlic peeled and chopped
- 2 quarts clam juice
- 2 pounds raw shrimp peeled and deveined
Instructions
- Using a mortar and pestle, partially grind the rosemary, thyme, celery seed, dried red pepper, black pepper, and fennel seeds. Do not grind them too finely; there should still be recognizable pieces of rosemary, etc.
- Place the butter in a stockpot. Add the tomato paste and cook until it loosens. Add the spice mix, chopped garlic, and clam juice to the pot. Cook over low heat for about 1 hour.
- Just before serving, add the raw shrimp. Simmer, stirring, until the shrimp are cooked through, about 2 minutes.
- Ladle the broth and shrimp into serving bowls. Each bowl should contain a serving of shrimp and a lot of broth.
Recipe Tips
If you have the time, get shrimp with the shells and peel the shrimp down to the last joint, leaving that and the tail intact. Add the shells to the clam broth and bring to a boil, then cover and simmer at least 1/2 hour. Pour into a blender in batches and process until smooth. Strain back into the pot. Add herbs and remaining ingredients and proceed with the recipe.
Nutrition
Calories: 238kcal | Carbohydrates: 5g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 316mg | Sodium: 2017mg | Potassium: 203mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 7.8mg | Calcium: 180mg | Iron: 3mg
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