Copycat Killer Shrimp Recipes

COPYCAT KILLER SHRIMP

Copycat Killer Shrimp image

This is a copycat recipe, after the Killer Shrimp restaurant in Southern California. This is the most authentic recipe I have found -with some minor adjustments, and is wonderfull. Be sure to serve with alot of crusty bread for dipping, the broth and bread is the best part of the meal to me. I usually do half and half clam broth and chicken broth, as a personal preference. We do peel and eat shrimp, but I have made with peeled shrimp as well. Posting here as I don't see another like it combined with safe keeping, can't lose this!

Provided by GIBride01

Categories < 4 Hours

Time 2h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons dried rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
2 -3 minced garlic cloves
1 teaspoon celery seed
1 -2 teaspoon crushed red pepper flakes
2 quarts clam broth (or half chicken broth, half clam broth)
3 ounces tomato paste
1/2 cup butter
1 1/2 lbs shrimp, deviened and unpeeled

Steps:

Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.

KILLER SHRIMP

Killer Shrimp image

This is a marinated shrimp recipe that is served warm with crusty french bread to soak up all the good sauce. Quick, easy and oh so good.

Provided by mary winecoff

Time 9h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter
1 tablespoon olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/3 lemon, sliced with peel
4 garlic cloves, minced
1 teaspoon chopped parsley
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco sauce
1 lb large shrimp (may be peeled and deveined)

Steps:

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp.
Refrigerate at least 8 hours or overnight.
Preheat oven to 350°F.
Place shrimp and sauce in a large shallow baking pan.
Bake 10 to 15 minutes or until shrimp are opaque in center.
Remove from oven.
Serve with a crusty French bread for dipping in sauce.

Nutrition Facts : Calories 232.8, Fat 16.1, SaturatedFat 7.9, Cholesterol 173.8, Sodium 908.9, Carbohydrate 5.8, Fiber 0.8, Sugar 1.8, Protein 16.1

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