Killer Shrimp Soup104 Reviews
- Prep: 15 min
- Cook: 3 hr
- Ready In: 3 hr 15 min
“There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.” - by NewMexicoMama
Original recipe yields 8 servings
- Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
- Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
- Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.
Amount Per Serving (8 total)
- 497 cal
- 25.3 g
- 36 g
Based on a 2,000 calorie diet
Reviews (104)Rate This Recipe
"We have updated this recipe due to an error in the amount of butter...." See more"
"First of all, we live in Marina del Rey and have eaten at Killer Shrimp at least 50 times. The title of this recipe is mislabeled in that this recipe is called a "soup," where in fact it is a recipe ..." See morefor a dipping "broth." The restaurant serves shell-on shrimp in the broth along with french bread for dipping. The shrimp is eaten with your fingers like peel-and-eat shrimp. No spoons involved nor carrots, celery, onions or mushrooms. This is not a soup! That being said, if you add red pepper flakes to this recipe and reduce the tomato paste, this is a tasty and very close version of Killer's "broth.""
"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 fro..." See morem 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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