Killer Shrimp
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
238 kcal
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Course
Main Course
Killer Shrimp
Description
The recipe starts by partially crushing rosemary, thyme, and fennel seeds to release their aromas without reducing them to powder. Butter and tomato paste cook together to form a base before adding the seasoned herbs and clam broth, which is simmered over low heat to develop depth in the broth. Fresh garlic and spices including celery seed, crushed red pepper, and black pepper contribute heat and complexity.
Raw shrimp are added just before serving and quickly simmered in the broth until cooked through, taking about two minutes. The dish is served hot in bowls, ensuring each serving has a generous portion of broth alongside the shrimp.
This recipe balances a rich, herbal broth with tender shrimp and a hint of heat, making it suitable as a starter or light main course.
For more intense broth flavor, shrimp shells can be simmered to make homemade clam broth before proceeding with the recipe. The shells should be boiled and blended then strained back into the pot before adding herbs and other ingredients.
Ingredients
- 1 tablespoon rosemary fresh or dried
- 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
- 4 ounces butter
- 2 pounds Shrimp peeled and deveined, raw
Instructions
Prepare the seasoning
- 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.
Prepare the stock
- Place the butter into the bottom of a large stockpot. Add the tomato paste, and cook until the tomato paste loosens. Add seasonings, and clam juice to the stockpot. Cook over low for about 1 hour.
- Just before serving, add raw shrimp. Simmer until shrimp are done, stirring, about 2 minutes.
Serving Killer Shrimp
- Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp.
Notes
- For a richer broth, simmer shrimp shells with the clam broth before proceeding with the recipe and strain the resulting stock back into the pot.
- Leave shrimp shells on up to the last joint and tail if peeling them yourself, to preserve more flavor in the broth.
- Cook the shrimp just until done to avoid toughness, which takes about two minutes in the simmering broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 316mg | 105% |
| Sodium | 2017mg | 84% |
| Potassium | 203mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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