Knock off a Restaurant Dish for your Baller- Killer Shrimp
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To any of my Ladies that are from LA or know anythig about LA. Killer Shrimp used to be one of my FAVORITE places to go eat when I lived in LA. They are now closed from what I have heard but I found a wonderful recipe to recreate the dish and found one that I made last week. lets just say it was a huge hit and I will be making again. This dish can be served with bread (for dipping in the broth) or over rice. I prefer it with bread I bought fresh Ciabatta bread and toasted thick chunky slices with a bit of garlic herb butter. I have to have veggies or salad with my dinner and I served this with a tomato cucumber salad which was a cool compliment to this spicy dish. Bon Appetit Ladies!
INGREDIENTS (Nutrition)
2 quarts chicken broth
2 tablespoons rosemary (Iused fresh rosemary which I chopped)
1 tablespoon Cajun Seasoning
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 stick butter (I didn't put a whole stick and I use reduced fat butter!)
1 cup white wine
2 pounds shrimp, with tails ( I prefer Jumbo Shrimp)
1 loaf French bread or and crusty bread/ May also be served over rice
1 handful finely chopped fresh parsely
1.Pour broth into large pot, and mix in rosemary, garlic,cajun seasoning, 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.
2.Stir wine into the soup, and continue to simmer and stir occasionally for an additional hour.
3.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 or serve over a rice mound.
22 Comments
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Comment by Boss/MadamBA on June 9, 2009 at 12:00pm - That looks and sounds delicious...
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Comment by Siren on June 9, 2009 at 12:10pm - Girl this was soo good I made it Friday I want to make it again already!!!! It was so good...had the house smelling DELICIOUS!!!!! I think the next time I make it I am going to put the broh ingredient in the crockpot while I am @ work...the broth will probably be better.
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Comment by CLEM on June 9, 2009 at 12:32pm - OoOo..That looks exquisitely tasty!
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Comment by Sheli on June 9, 2009 at 12:37pm - That looks so good, and I can't cook to save my freakin' life (so sad). Not a lot of stove activity, so I should be fine trying this one out, ;-) Off to the Grocery store I go...
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Comment by lady lynxx- ladylynxx.ning.com on June 9, 2009 at 12:46pm - Siren...when are you gonna cook me some dinner!
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Comment by Siren on June 9, 2009 at 12:58pm
- Shelli if you are in NY/NJ I give cooking lessons... tell a friend to to tell a friend!
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Comment by Siren on June 9, 2009 at 1:04pm
- @Lynxx Come Stateside
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Comment by Boss/MadamBA on June 9, 2009 at 1:10pm
- I am going to share my recipe that I have of the Ruth Chris BBQ shrimp...
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Comment by Ashley Banks on June 9, 2009 at 1:30pm -
Thanks, Siren! This seems like a quick, spicy boullabaise, I can't wait to try this. I hate to add rice to seafood soups/stews/gumbo, so I'll have this with bread and a big green salad.
Sheli, I'm new to cooking, so I feel your pain. If you want to make great basic dishes with really good instructions, try the cookbooks and website from America's Test Kitchen, also known as Cook's Illustrated. They try several ingredients and tools at different price levels and give you the options of what to use. They even have books on cooking for two and light recipes.
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Comment by Charlie/Daddy's Girl on June 9, 2009 at 1:52pm -
Boss, pleas share!
This soundds great...will be trying this on Friday...I just tried your garlic shrimp last week, OMG - hit was a HUGE hit...a 32 yr old (man), a 18 yr old (girl), a 4yr old (boy), and 2 yr old (boy) LOVED IT!!!
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