I didn't have much of a selection of seafood recipes in my archives. So I decided to search through the archives of blogs I frequented and found this recipe from Steamy Kitchen. Living in LA, I've never been to a restaurant called Killer Shrimp, which is where the name of this recipe comes from. So I don't have much of a comparison as far as taste. But I can say that this dish was quite yummy. It reminds me of some dishes I've tried at Bubba Gump Shrimp Co. The recipe was quite simple to make, but required some ingredients that I didn't readily have. So I had to make a quick run to the supermarket. I served this with some french bread that hubby brought home to sop up all the spicy broth.
2 Tbsp. dried or fresh rosemary
2 tsp. dried thyme leaves
1 Tbsp. dried fennel seeds
2 tsp. celery seed
1 Tbsp. crushed red pepper flakes (less if you like it less spicy)
2 tsp. black pepper
2 tsp. kosher or sea salt
1/2 small onion, diced
1 celery rib, diced
5 cloves garlic, minced
1 stick of butter
1 1/2 quarts chicken broth
16 0z bottled clam juice
1/2 lemon (cut in half)
3 oz tomato paste
1 cup white wine
2 lbs. shrimp (de-veined)
1) Using a mortar and pestle, smash all the spices (rosemary, thyme, fennel, celery seed, red pepper flakes, black pepper and salt). You can also quickly run a knife through the spices on a cutting board to help release its flavors. Set aside.
2) In a large pot, melt butter on medium heat. Add onion, celery, and garlic. Cook until fragrant and soft. Stir in prepared spices.
3) Add broth, clam juice, lemon, tomato paste, and white wine. Simmer on low for at least 1 hour. Add more salt if needed.
4) Just before serving, add shrimp and simmer until shrimps are pink, about 3-5 minutes. Serve in bowls with french bread or white rice.
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