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Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the other versions you'll find online are missing is the true amount of black pepper used. i remember asking them what made it so spicy, and the answer was "lots and lots of black pepper". If you're squeamish about the cup of butter, try using some olive oil instead. I'd at least use a half a cup of butter though, as it adds an irreplaceable richness to the sauce. Enjoy!

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分量: 8
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材料

Cost per serving $3.67 詳細を見る

作り方

  1. Add all ingredients except the wine and the shrimp to a large pot and bring to a boil Reduce to a low simmer and cook for 30 minutes to 1 hour.
  2. Add the wine and cook for an additional 1 hour.
  3. Just before serving, stir in the shrimp and cook about 3 minutes until shrimp are opaque. Serve the shrimp in a bowl, almost totally covered with broth, and with bread for soaking up all the yummy broth. This is also great over linguini, which is another way it was offered at the restaurant. You'll still want bread for sponging at the end.

Nutrition Facts

Amount Per Serving %DV
Serving Size 508g
Recipe makes 8 servings
Calories 560  
Calories from Fat 234 42%
Total Fat 26.6g 33%
Saturated Fat 15.39g 62%
Trans Fat 0.0g  
Cholesterol 233mg 78%
Sodium 1270mg 53%
Potassium 662mg 19%
Total Carbs 41.73g 11%
Dietary Fiber 3.5g 12%
Sugars 4.07g 3%
Protein 33.24g 53%
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レシピへのリンク

レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)

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