Recipes

Killer Shrimp

By Mark Lawrence

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Killer Shrimp is a restaurent on Washington Bl in Marina Del Rey, Los Angeles, California. They make the best shrimp in the world. It's quite spicy. You eat outside on the deck, just at sunset in the ocean breeze. "I love LA in the fall, when the sky turns colors and the birds fall from the trees." Here's the recipe:

Ingredients
2 tbl rosemary
5 cloves garlic, minced
1 tsp ground black pepper
1 tsp crushed red pepper flakes
1 tsp celery seed
1/2 tsp fennel seed
1 cup white wine
2 quartschicken broth
8 oz clam juice
3 oz tomato paste
1/2 lb butter
2 lbs shrimp or prawns, tails on


Directions
  1. Combine rosemary, fennel. Lightly chop the spices with a chef's knife. In the end there should still be recognizable pieces of the rosemary, etc.

  2. Place all ingredients except wine and shrimo in a large pot. Simmer covered for about an hour.

  3. Add wine. Continue to simmer covered for a total cooking time of no more than 2 hours.

  4. Just before serving, add raw shrimp. Simmer until shrimp is done, about 2 to 3 minutes.

Serve in large bowls, each person gets a lot of broth. Eaten with fingers. Wear bibs. Serve with french bread for dipping in broth.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.