Killer Shrimp

This is a wonderful way to have shrimp. It almost reminds you of a New Orleans style Barbeque shrimp. This one is from Mimi at Mimi’s Cyber-Kitchen her website! And it is her creation!

clove of garlic

Killer Shrimp


Killer Shrimp

  • Author:
  • Recipe Type: Appetizer Recipes, Main Dish Recipes, Seafood Recipes
  • Prep time: 15 minutes
  • Cook time: 1 hour, 30 minutes
  • Serves: 8
Killer Shrimp

This dish is very yummy, what a great meal to share with family and friends!


  • 1 tablespoon fresh or dried rosemary
  • 2 teaspoons thyme
  • 1 teaspoon black pepper
  • 2 cloves garlic, peeled and chopped
  • 1/2 teaspoon fennel seed
  • 1 teaspoon celery seed
  • 1 teaspoon crushed red pepper
  • 2 quarts clam broth** (if making with chicken, use chicken broth)
  • 3 ounces tomato paste
  • 1 stick butter
  • shrimp
  • french bread


Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end there should still be recognizable pieces of the rosemary, etc.

Mix the ingredients in a pot.

Simmer for an hour or two.

Just before serving, add raw shrimp.

Simmer until shrimp is done, stirring, about 2 minutes.

Serve in bowls.

Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp. Use unpeeled shrimp. The dish is eaten with your fingers. Dig out a piece of shrimp and peel it. Eat it. Soak up the broth with the bread and eat that. No utensils. This recipe makes a lot of broth.

**If you have the time, 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 blender in batches and process till smooth. Strain back into pot. Add herbs and remaining ingredients and proceed with the recipe.

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  • Bob

    Big diff between TBS of fresh or dried herbs….which is it??

  • http://Website(optional) Miss Q

    I never actually ate there BECAUSE it was ALWAYS PACKED. I used to order it with an old boyfriend and he’d go pick it up. That was nearly 15 years ago….I still remember that shrimp and the sauce with the bread for dipping!! My mouth is SO watering! Anyway….I miss that shrimp more then the old boyfriend… and he was FINE!

  • CactusHeart

    This is her “creation” of an imitation of the original recipe for Killer Shrimp, a (now defunct) restaurant in So Cal. Where they served 3 things on the menu: shrimp w/bread, shrimp w/rice & shrimp w/pasta *lol*…well, ok, make that 5 things; they also served beer and a tasty sweet potato/pecan pie. Their shrimp would be served in giant bowls of the most divine, rich (almost as fatty as it was flavorful), addictive spicy broth. When served with bread, it was so perfect for mopping up the sauce, you’d never bother to remember to ask for a spoon. I also loved that I could ask for the shrimp unpeeled (that’s how I like it). The inside of the joint sure screamed “dive” however *lol*. It was as dark as a nightclub, but without all the fun and atmosphere *lol* The minimal decor and lack of atmosphere made the long wait for our order that much longer. The muddled music was blaring on a stereo so busted it sounded like the speakers were kicked over and faced the floor *lol* But the shrimp! Oh, the shrimp!!! What I wouldn’t give for the recipe….and although this is close, this isn’t it. For one thing, I know for certain they use beer…And though their broth is deliciously rich, they DON’T use THAT much butter! I would love to have the recipe, maybe I could tweak it by adding additional seafood (scallops, etc.)…make myself a cajun version of tom yum soup *lol* which is what killer shrimp’s creation kind of already is. Rest in peace, killer shrimp…Your closure is a loss to me and the world. Your recipe was a gift from the heavens and my taste buds will never be the same. I’ll be pouring out a 40 on the curb for ya *LOL*

    • Ms Wilson

      The restaurant reopened in Marina Del Rey off the water.

    • Claudia-Kellee

      C Heart: LOL when KS 1st opened upstairs in a strip mall, they didn’t even offer rice/noodles…just bread and we’d go downstairs to the Chinese restaurant and buy rice! But really, have U actually prepared this recipe? I’m with you on the addiction to the sauce (although I never had the one w/beer in it) it was buttery w/LOTS of rosemary, YUM! I’ll be fixing this recipe for a pot luck dinner & if it comes even CLOSE to KS I’ll be GOOD & thankful for THAT!

      ps: WHERE have U been? KS NEVER became “defunct”…they MOVED! In fact they even opened a location in Studio City (which IS now closed) BUT they have a FAB-U-LUSS BEACH location in Marina del Rey: 4211 Admiralty Way, Marina del Rey, CA 90292 (310) 578-2293…CHECK IT OUT! (it’s been there FOR YEARS!!!