HABANERO BBQ SHRIMP
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Provided by Lazarus Lynch
Categories Shrimp Grill/Barbecue Shellfish Seafood Apricot Jam or Jelly Chile Pepper Soy Sauce Ginger Summer Juneteenth Fourth of July
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
- Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
- Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
- Serve with the remaining sauce on the side for dipping and lime wedges.
KILLER SHRIMP SOUP
There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.
Provided by NewMexicoMama
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Pour broth into a large pot, and mix in rosemary, garlic, 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.
- Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
- 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.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g
COPYCAT KILLER SHRIMP
This is a copycat recipe, after the Killer Shrimp restaurant in Southern California. This is the most authentic recipe I have found -with some minor adjustments, and is wonderfull. Be sure to serve with alot of crusty bread for dipping, the broth and bread is the best part of the meal to me. I usually do half and half clam broth and chicken broth, as a personal preference. We do peel and eat shrimp, but I have made with peeled shrimp as well. Posting here as I don't see another like it combined with safe keeping, can't lose this!
Provided by GIBride01
Categories < 4 Hours
Time 2h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all spices, partially crush and grind using a mortar and pestle or heavy bottom pan - just to partially crush spices, they should still be recognizable.
- Mix all spices and remaining ingredients except shrimp in a large pot, simmer partially covered for a minimum of one to two hours.
- Add shrimp, cook for approximately 5 minutes, or until shrimp is just pink and starting to curl. Allow to sit in broth for a few minutes off the heat.
- Serve in bowls with a lot of broth and a plate full of crusty bread for dipping.
KILLER SHRIMP
Steps:
- To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
- Transfer the mixture to a food processor and add one-quarter of the butter cubes. Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
- To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in. Heat a skillet over medium-high heat. Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it. Toss in the shrimp and cook for 1 or 2 minutes. When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook. When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low. Bring to a low simmer and cook for 15 minutes. Divide into bowls and serve with the baguette.
- note
- The extra Cajun butter can be reserved in a sealed container for future use. The butter goes well with grilled fish or steak.
SEAFOOD: KILLER SHRIMP-UNOFFICIAL RECIPE RECIPE
Provided by SharonE
Number Of Ingredients 14
Steps:
- Partially break up the rosemary, thyme, and fennel seed with fingers or mortar/pestle. Place all ingredients, except wine, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.
LOUISIANA KILLER SHRIMP
OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret.
Provided by Sherrybeth
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Crunch up the rosemary and thyme using fingers.
- Place all ingredients, except shrimp and french bread, in a large pot.
- Simmer this mixture for 2 1/2 hours.
- Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
- Serve shrimp with broth and toasted French bread for sopping the broth.
KILLER SHRIMP
This is a marinated shrimp recipe that is served warm with crusty french bread to soak up all the good sauce. Quick, easy and oh so good.
Provided by mary winecoff
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
- Remove from heat and let cool.
- Place sauce in a zip-lock bag; add shrimp.
- Refrigerate at least 8 hours or overnight.
- Preheat oven to 350°F.
- Place shrimp and sauce in a large shallow baking pan.
- Bake 10 to 15 minutes or until shrimp are opaque in center.
- Remove from oven.
- Serve with a crusty French bread for dipping in sauce.
Nutrition Facts : Calories 232.8, Fat 16.1, SaturatedFat 7.9, Cholesterol 173.8, Sodium 908.9, Carbohydrate 5.8, Fiber 0.8, Sugar 1.8, Protein 16.1
More about "not official killer shrimp recipes"
KILLER SHRIMP - COPYKAT RECIPES
From copykat.com
Estimated Reading Time 4 mins
- 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.
- 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.
- Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp.
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