Siren

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.

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Siren Comment by Siren on June 9, 2009 at 1:55pm
I am glad to know that you enjoyed Charlie and so did everyone else! It motivates me to know you ladies try & enjoy the recipes! Thanks
KP Comment by KP on June 9, 2009 at 2:06pm
Yes I cant wait to try this.
Boss/MadamBA Comment by Boss/MadamBA on June 9, 2009 at 2:13pm
I will my recipes are in DC..when I go back I'm going to grab the box.
miss_p Comment by miss_p on June 9, 2009 at 2:19pm
omg, that looks amazing! im gonna have to cook it for my hubby abnd let you know how it goes!
OfficialGroupie Comment by OfficialGroupie on June 9, 2009 at 2:22pm
Sounds good. And I just bought some shrimp so its bout to be on!!!1
Tab Comment by Tab on June 9, 2009 at 2:27pm
This looks sooooo good. It looks like gumbo. I'mma try it this weekend.
Charlie/Daddy's Girl Comment by Charlie/Daddy's Girl on June 9, 2009 at 2:31pm
Yeah I've tried quite a few...last week I did the stuffed portabella mushrooms caps (you posted on my vegeterian post)...I'm going to try iy with crab next week...I also did one cap with a marinara sauce - it came out wonderful
Sheli Comment by Sheli on June 9, 2009 at 3:23pm
@ Siren I wish like Hell I was, I'm tired of all my food coming out of a box, that says "Just Add_____ Ready in Minutes" LOL
OfficialGroupie Comment by OfficialGroupie on June 9, 2009 at 10:18pm
k. my hungry ass couldnt wait to try this!!!! lol!!! i just made it and its so tasty. i had to add bout 4-5 more tablespoons of cajun seasoning. i like my shit spicy. plus i added some salt for taste. i also added flour cause i like my broth a lil thicker. i tossed in some oregano and basil at the end. i think imma let my shit sit overnight so the herbs can sleep on the shrimp and do its thing;) i know what im having for lunch tomorrow!
Cookie Pie Comment by Cookie Pie on June 9, 2009 at 11:17pm
I have to try this with conch or fish .....

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